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
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 169.7mg||6 %|
|Potassium 570.6mg||15 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 25.6g|
|Protein 6.4g||9 %|
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Calories per serving: 221
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