Filipino Shower Salad - cooking recipe

Ingredients

2 bunches fresh spinach
1/2 head lettuce (or other salad greens)
6 scallions (snip with kitchen shears)
1 large and 1 small can pineapple chunks
1 lb. medium shrimp, boiled
1 lb. crabmeat (the SeaStix work fine)
1 large and 1 small block cream cheese
3/4 c. mayonnaise
cashew nuts

Preparation

Wash carefully, drain the spinach, tear if needed, into a large salad bowl.
Add a small amount of lettuce, endive or other salad green, just enough to enhance the appearance of the salad.
Add onions, pineapple chunks and be sure to save the liquid from the pineapple.
Add the cooked shellfish and toss well.
This salad refrigerates well in Tupperware if you are preparing it ahead of time.
To make the dressing you combine cream cheese, mayonnaise and the liquid from the pineapple chunks together in the blender. I even add a few pieces of the pineapple to the salad dressing. The cashew nuts are to sprinkle on the top of the salad after the dressing has been added.