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.
Source: Better Homes and Gardens Mexican Cookbook 1977
