Christmas Eve Mexican Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2: Oranges, Peel,Sections
2: Bananas, Sliced
1 can: Beets,Sliced,Drained, 8
1/4: -oz,
1/2: Jicama, Peel,Sliced*
1 can: Pineapple Chunks, in juice --
8 ounce: ,
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,
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;
sprinkle over salad. Yield: about 8 servings. Jo Anne Merrill, from
Betty Crocker Southwest recipes.
Recipe By : Jo Anne Merrill
Source from luhu.jp
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
Source from luhu.jp
Tags
Mexican