• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Christmas Eve Mexican Salad

  • Recipe Submitted by on

Category: Mexican, Breads, Quick Breads

 Ingredients List

  • 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.

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