Christmas Eve Mexican Salad Recipe

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Mexican Salad Recipes

Ingredients:

2 oranges,peel,sections
2 bananas,sliced
1 can beets,sliced,drained -- 8 oz
1/2 jicama,peel,sliced*
1 can pineapple chunks,in juice --
8 oz
2 tbsp lemon juice
2 tbsp sugar
1/2 tsp salt
3 cup lettuce,shredded
1 lime,wedged
1/4 cup peanuts -- chopped
1/3 cup pomegranate seeds**
1 tbsp anise seed
1 tbsp sugar

Instructions:

*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

Servings: 8

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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