Christmas eve mexican salad

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

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