Christmas eve salad (ensalada de noche buena)

Yield: 6 servings

Measure Ingredient
1 \N Fresh pineapple or 1 20-oz can pineapple chunks
2 larges Oranges
2 mediums Bananas
1 large Apple
3 mediums Beets, cooked, peeled, and sliced or 1 16-oz can sliced beets,
\N \N Drained
1 \N Jicama, peeled and sliced (optional)
1 \N Stick sugar cane, peeled and chopped (optional)
\N \N Lettuce
½ cup Peanuts

Pomegranate seeds Mayonnaise or salad dressing Milk Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or drain canned pineapple.)

Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice.

Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad. Makes 6 to 8 servings.

Comments: Marge left out beets, and added kiwi. Good served with Miss Daisy's poppy seed dressing.

Source: Better Homes and Gardens Mexican Cookbook 1977

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