Christmas Eve Mexican Salad

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Description[edit]

  • Yield: about 8 servings.

Ingredients[edit]

Procedures[edit]

  1. Drain and reserve liquid from beets and pineapple.
  2. Peel oranges and separate into sections.
  3. Place in bowl along with bananas, beets, pineapple and jícama.
  4. Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over fruit.
  5. Let stand 10 minutes; drain.
  6. Arrange fruit on shredded lettuce.
  7. Garnish with lime wedges, peanuts and pomegranate seeds.
  8. Mix anise seed and 1 tablespoon sugar; sprinkle over salad.

Notes[edit]

  1. Substitute 8 ounces water chestnuts for jícama if desired. Drain and slice.
  2. Use sliced radishes if pomegranate seeds not available.


References[edit]