Ensalada De Noche Buena (Christmas Eve Salad)

Title:
Ensalada De Noche Buena (Christmas Eve Salad)

Yield:
6 Servings

Categories:
Salads,
Mexico




Ingredients:





     1    Fresh pineapple or 1 20-oz


          -can pineapple chunks


     2 lg Oranges


     2 md Bananas


     1 lg Apple


     3 md Beets, cooked, peeled, and


          -sliced or 1 16-oz can


          -sliced beets,


          Drained


     1    Jicama, peeled and sliced


          -(optional)


     1    Stick sugar cane, peeled and


          -chopped (optional)


          Lettuce


   1/2 c  Peanuts






 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip