Christmas Eve Mexican Salad

* Exported from MasterCook *

CHRISTMAS EVE MEXICAN SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Oranges,Peel,Sections
2 Bananas,Sliced
1 cn Beets,Sliced,Drained -- 8
1/4 -oz
1/2 Jicama,Peel,Sliced*
1 cn Pineapple Chunks,in juice --
8 Oz
2 tb Lemon Juice
2 tb Sugar
1/2 ts Salt
3 c Lettuce,Shredded
1 Lime,Wedged
1/4 c Peanuts -- Chopped
1/3 c Pomegranate Seeds**
1 tb Anise Seed
1 tb 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.

Recipe By : Jo Anne Merrill



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