Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oranges,Peel,Sections
2 Bananas,Sliced
1 Can Beets,Sliced,Drained -- 8 1/4-oz
1/2 Jicama,Peel,Sliced*
1 Can Pineapple Chunks,in juice -- 8-oz
2 Tablespoons Lemon Juice
2 Tablespoons Sugar
1/2 Teaspoon Salt
3 Cups Lettuce,Shredded
1 Lime,Wedged
1/4 Cup Peanuts -- Chopped
1/3 Cup Pomegranate Seeds**
1 Tablespoon Anise Seed
1 Tablespoon 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.
