This is a print preview of "Christmas Eve Salad (Ensalada De Noche Buena)" recipe.

Christmas Eve Salad (Ensalada De Noche Buena) Recipe
by Global Cookbook

Christmas Eve Salad (Ensalada De Noche Buena)
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  Servings: 6

Ingredients

  • 1 x Fresh pineapple or possibly 1 20-ounce can pineapple chunks
  • 2 lrg Oranges
  • 2 med Bananas
  • 1 lrg Apple
  • 3 med Beets, cooked, peeled, and sliced or possibly 1 16-ounce can sliced beets, Liquid removed
  • 1 x Jicama, peeled and sliced (optional)
  • 1 stk sugar cane, peeled and minced (optional) Lettuce
  • 1/2 c. Peanuts

Directions

  1. Pomegranate seeds Mayonnaise or possibly salad dressing Lowfat milk
  2. Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or possibly drain canned pineapple.)
  3. Peel oranges; section over a bowl to catch juice. Peel and slice bananas.
  4. Core and slice apple. Toss apple and banana with orange sections and orange juice.
  5. 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 possibly salad dressing with a little lowfat milk to make drizzling consistency. Pass with salad.
  6. Makes 6 to 8 servings.
  7. Comments: Marge left out beets, and added kiwi. Good served with Miss Daisy's poppy seed dressing.