Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Oranges,Peel,Sections
2 Bananas,Sliced
1 cn Beets,Sliced,Drained -- 8
1/4 -oz
1/2 Jicama,Peel,Sliced*
1 cn Pineapple Chunks,in juice --
8 Oz
2 tb Lemon Juice
2 tb Sugar
1/2 ts Salt
3 c Lettuce,Shredded
1 Lime,Wedged
1/4 c Peanuts -- Chopped
1/3 c Pomegranate Seeds**
1 tb Anise Seed
1 tb Sugar

*Substitute 8 ounces waterchestnuts for jicama if desired. Drain and
slice. **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-Mix reserved juices, lemon juice, 2
tablespoons sugar and salt; pour over fruit. Let stand 10 minutes;
drain. 4-Arrange fruit on shredded lettuce. Garnish with lime wedges,
peanuts and pomegranate seeds. Mix anise seed and 1 tablespoon sugar;
sprinkle over salad. Yield: about 8 servings. Jo Anne Merrill, from
Betty Crocker Southwest recipes.

Recipe By : Jo Anne Merrill

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