Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Oranges,Peel,Sections |
| 2 \N | Bananas,Sliced |
| 1 can | Beets,Sliced,Drained -- 8 oz |
| ½ \N | Jicama,Peel,Sliced* |
| 1 can | Pineapple Chunks,in juice -- |
| 8 \N | Oz |
| 2 tablespoons | Lemon Juice |
| 2 tablespoons | Sugar |
| ½ teaspoon | Salt |
| 3 cups | Lettuce,Shredded |
| 1 \N | Lime,Wedged |
| ¼ cup | Peanuts -- Chopped |
| ⅓ cup | Pomegranate Seeds** |
| 1 tablespoon | Anise Seed |
| 1 tablespoon | Sugar |
*Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice. **Use sliced radishes if pomegranate seeds not available.
1-Drain and reserve liquid from beets and pineapple. 2-Peel oranges and separate into sections. Place in bowl along with bananas, beets, pineapple and jicama. 3-Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over fruit. Let stand 10 minutes; drain. 4-Arrange fruit on shredded lettuce. Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and 1 tablespoon sugar; sprinkle over salad. Yield: about 8 servings. Jo Anne Merrill, from Betty Crocker Southwest recipes.
Recipe By : Jo Anne Merrill