Title: Christmas eve mexican salad
 Categories: Mexican, Breads, Muffins & r
      Yield: 8 Servings
 
      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.