Central African Fruit Salad

Ingredients
In a 2-gallon bowl


 * 2 quarts ROMAINE
 * 1 quart CHICORY
 * 1 quart LETTUCE

Directions
1 quart MAYONNAISE. 2 Tbs. SUGAR
 * 1) Fill the bowls with the mixture of greens.
 * 2) Use any flesh fruits, coconut, and chopped peanuts in combinations like this:
 * FRESH PINEAPPLE cut in fingers, about 3 per bowl
 * FRESH MANGO in strips, about 2-3 per bowl
 * AVOCADO, dipped in lemon juice and cut in strips
 * FRESH COCONUT, cut in thin slices
 * ORANGES (California type), thinly sliced with skins left on
 * BANANAS, cut in chunks, thinly coated with
 * MAYONNAISE and dipped in
 * CHOPPED PEANUTS (or coconut)
 * 1 pint-basket STRAWBERRIES or any berries in season.
 * 1) Arrange the fruits attractively in the individual salad bowls or in one large bowl.
 * 2) Serve with LIME DRESSING:
 * Grate: 4 LIMES, and add grated rinds with their juice to
 * 1) Fold in: 1 cup WHIPPED CREAM sweetened with
 * few drops GREEN VEGETABLE COLORING.