Title: Christmas eve salad (ensalada de noche buena)
 Categories: Salads, Mexican
      Yield: 6 Servings
 
      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.