Peeled from the skin of squid one by one throw in boiling salted water and cook for 45 seconds. After cooling, cut into thin rings.
On the squid spread the cubes of canned pineapple filtered from the juice.
Spread the crab sticks on top, cut into thin circles.
Grate the cheese on a large grater.
For dressing, mix sour cream, mayonnaise, mustard, lemon juice, garlic mush. Add a pinch of salt and pepper, sprinkle with dried oregano. Dressing the salad. Try for salt. Put each portion on a lettuce leaf, sprinkle with grated cheese and decorate with your favorite greens.