Side Pannel
Christmas Eve Mexican Salad
Christmas Eve Mexican Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
*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.
**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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