Christmas eve mexican salad
Christmas Mexican Salad
Last updated 6/12/2012 1:16:15 AM. Recipe ID 46021. Report a problem with this recipe.
Title: Christmas eve mexican salad
Categories: Mexican, Breads, Muffins & r
Yield: 8 Servings
1 cn Beets,Sliced,Drained -- 8
1 cn Pineapple Chunks,in juice --
2 tb Lemon Juice
2 tb Sugar
1/2 ts Salt
3 c Lettuce,Shredded
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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