Ensalada De Noche Buena (Christmas Eve Salad)

6 Servings

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Ensalada De Noche Buena (Christmas Eve Salad) Ingredients

1 Fresh pineapple or 1 20-oz	Drained
2 lg Oranges	1 Jicama, peeled and sliced
2 md Bananas	1 Stick sugar cane, peeled and
1 lg Apple	Lettuce
3 md Beets, cooked, peeled, and	1/2 c Peanuts

Instructions for Ensalada De Noche Buena (Christmas Eve Salad)

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 Daisys poppy seed dressing. Source: Better Homes and Gardens Mexican Cookbook 1977 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: GreensCuisine: Mexican