Cooking Recipe Christmas Eve Salad (Ensalada De Noche Buena)
Recipe Ingredients
Directions
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