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  • Christmas Eve Mexican Salad

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    Christmas Eve Mexican Salad
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Oranges,Peel,Sections
    • 2 x Bananas,Sliced
    • 1 can Beets,Sliced,Liquid removed -- 8
    • 1/4 x -ounce
    • 1/2 x Jicama,Peel,Sliced*
    • 1 can Pineapple Chunks,in juice --
    • 2 Tbsp. Lemon Juice
    • 2 Tbsp. Sugar
    • 1/2 tsp Salt
    • 3 c. Lettuce,Shredded
    • 1 x Lime,Wedged
    • 1/4 c. Peanuts -- Minced
    • 1/3 c. Pomegranate Seeds**
    • 1 Tbsp. Anise Seed
    • 1 Tbsp. Sugar

    Directions

    1. *Substitute 8 ounces waterchestnuts for jicama if you like. Drain and slice.
    2. **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. 3-Mix reserved juices, lemon juice, 2 Tbsp. sugar and salt; pour over fruit. Let stand 10 min; drain. 4-Arrange fruit on shredded lettuce.
    4. Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and 1 Tbsp. sugar; sprinkle over salad.
    5. Yield: about 8 servings. Jo Anne

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