Christmas eve salad (ensalada de noche buena)
Christmas Salad Mexican
Last updated 6/12/2012 1:16:15 AM. Recipe ID 46023. Report a problem with this recipe.
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
1 Jicama, peeled and sliced
1 Stick sugar cane, peeled and
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
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
Comments: Marge left out beets, and added kiwi. Good served with
Miss Daisy's poppy seed dressing.
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