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    * Exported from MasterCook *
Recipe By :  
Serving Size : 8 Preparation Time :0:00
Categories : Mexican  
  Amount Measure Ingredient -- Preparation Method

  2   Oranges,Peel,Sections
  2   Bananas,Sliced
  1 cn Beets,Sliced,Drained -- 8
  1/4   -oz
  1/2   Jicama,Peel,Sliced*
  1 cn Pineapple Chunks,in juice --
  8   Oz
  2 tb Lemon Juice
  2 tb Sugar
  1/2 ts Salt
  3 c Lettuce,Shredded
  1   Lime,Wedged
  1/4 c Peanuts -- Chopped
  1/3 c Pomegranate Seeds**
  1 tb Anise Seed
  1 tb Sugar

*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

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