Ensalada de noche buena
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Beets; cooked, chopped |
| 3 | Oranges; peeled, sectioned | |
| 2 | Jicamas; peeled, chopped | |
| 3 | Bananas; peeled, sliced | |
| 3 | slices | Fresh pineapple; cut into cubes |
| ⅓ | cup | Sugar |
| 4 | tablespoons | Wine vinegar |
| Lettuce leaves | ||
| ½ | cup | Chopped peanuts |
| Seeds from one pomegranate | ||
| 1 | Stick Sugar cane; chopped | |
Directions
In a bowl mix the beets, oranges, jicamas, bananas, and pineapple together.
In another bowl mix the sugar and vinegar. Toss the fruit with the sugar dressing, then chill throughly. Line 6 salad plates with the lettuce, fill the center of each with the fruit, and garnish with peanuts, pomegranates and sugar cane. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-27-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.