Christmas eve salad (ensalada de noche buena)

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Recipe by: soilha

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Fresh pineapple or 1 20-oz Drained
-can pineapple chunks 1 Jicama, peeled and sliced
2 lg Oranges -(optional)
2 md Bananas 1 Stick sugar cane, peeled and
1 lg Apple -chopped (optional)
3 md Beets, cooked, peeled, and Lettuce
-sliced or 1 16-oz can 1/2 c Peanuts
-sliced beets,

Pomegranate seeds Mayonnaise or salad dressing Milk

Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter
and remove core. Cut pineapple into chunks. (Or drain canned pineapple.)

Peel oranges; section over a bowl to catch juice. Peel and slice bananas.
Core and slice apple. Toss apple and banana with orange sections and
orange juice.

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 salad dressing with a little milk
to make drizzling consistency. Pass with salad. Makes 6 to 8 servings.

Comments: Marge left out beets, and added kiwi. Good served with Miss
Daisy's poppy seed dressing.

Source: Better Homes and Gardens Mexican Cookbook 1977