Cooking Recipe Christmas Eve Mexican Salad
Recipe Ingredients
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
Directions
*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;
Betty Crocker Southwest recipes.
Recipe By : Jo Anne Merrill