Mexican Christmas Eve Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I traditionally prepare this on Christmas Eve to share at a posada party (Mexican Christmas celebration). The unique combination of ingredients makes this salad interesting, yet tasty. Ingredients:
1 can (20 ounces) unsweetened pineapple chunks, drained |
1 can (15 ounces) sliced beets, drained |
2 medium navel oranges, peeled and sectioned |
1 large apple, sliced |
1 medium banana, sliced |
1 medium jicama, peeled and julienned |
2 to 3 cups torn romaine |
1/2 cup dry roasted peanuts |
1/2 cup pomegranate seeds |
1 medium lime, cut into wedges |
dressing: |
1/2 cup olive oil |
1/4 cup red or white wine vinegar |
2 tablespoons sugar |
dash salt |
Directions:
1. On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime.
2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately. Yield: 8-10 servings.
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