This is a print preview of "Christmas Eve Mexican Salad" recipe.

Christmas Eve Mexican Salad Recipe
by Global Cookbook

Christmas Eve Mexican Salad
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

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