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---------- Recipe via Meal-Master (tm) v8.02
Title: CHRISTMAS EVE SALAD (ENSALADA DE NOCHE BUENA)
Categories: Salads, Mexican
Yield: 6 servings
1 Fresh pineapple or 1 20-oz
-can pineapple chunks
2 lg Oranges
2 md Bananas
1 lg Apple
3 md Beets, cooked, peeled, and
-sliced or 1 16-oz can
1 Jicama, peeled and sliced
1 Stick sugar cane, peeled and
1/2 c Peanuts
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.
Daisy's poppy seed dressing.
Good served with Miss
Source: Better Homes and Gardens Mexican Cookbook 1977