Christmas eve mexican salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oranges,Peel,Sections | |
| 2 | Bananas,Sliced | |
| 1 | can | Beets,Sliced,Drained -- 8 oz |
| ½ | Jicama,Peel,Sliced* | |
| 1 | can | Pineapple Chunks,in juice -- |
| 8 | Oz | |
| 2 | tablespoons | Lemon Juice |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 3 | cups | Lettuce,Shredded |
| 1 | Lime,Wedged | |
| ¼ | cup | Peanuts -- Chopped |
| ⅓ | cup | Pomegranate Seeds** |
| 1 | tablespoon | Anise Seed |
| 1 | tablespoon | Sugar |
Directions
*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