Yield: 4 Servings
|2 \N||Beets; Cooked; Peeled and Cubed|
|3 cups||Jicama; Peeled and Cubed; (Available in most Produce Departments)|
|4 \N||Oranges; Peeled; Sectioned and Cut into Chunks|
|¼ cup||Fresh Cilantro; Chopped|
|½ cup||Peanuts; Chopped|
|\N \N||Salt and Freshly Ground Pepper to Taste|
|4 larges||Lettuce Leaves; (up to 8)|
|2 \N||Green Onions; Thinly Sliced|
|¼ cup||Fresh Lime Juice|
|½ cup||Olive Oil|
Very few salad recipes utilized for the Holiday Season embody such a variety of flavors and textures, and serve up as a green and red holiday color-coordinated starter. Our Christmas Eve Salad is another recipe in a collection of Holiday cooking from the American Southwest.
Get your pinatas ready and the guests gathered because this recipe is a sure-fire way to taste the holiday flavors on the American Southwest.
Combine beets, jicama, oranges and fresh cilantro in a bowl and allow to chill until ready to serve. Blend dressing ingredients in a lidded jar or mixing bowl. Just before serving, pour dressing over salad, toss to distribute dressing, then arrange on lettuce leaves and top with chopped peanuts.
Happy Cooking from The Cook & Kitchen Staff at From The Cook & Kitchen Staff at by The Cook <owner-dailyrecipe@...> on Dec 09, 1997