Christmas Eve Salad (ensalada De Noche Buena) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Fresh pineapple or 1 20-oz can pineapple chunks,
2 large: Oranges,
2 medium: Bananas,
1 large: Apple,
3 medium: Beets, cooked, peeled, and sliced or 1 16-oz can sliced beets,
Drained,
1: Jicama, peeled and sliced, optional
1 Stick: sugar cane, peeled and chopped, optional
Lettuce,
1/2 cup: Peanuts,
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 Daisys poppy seed dressing.
Source: Better Homes and Gardens Mexican Cookbook 1977
Source from luhu.jp
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 Daisys poppy seed dressing.
Source: Better Homes and Gardens Mexican Cookbook 1977
Source from luhu.jp