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Christmas Eve Salad (Ensalada De Noche Buena)Recipe : Christmas Eve Salad (Ensalada De Noche Buena)
Procedure :
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 -sliced beets, Drained 1 Jicama, peeled and sliced -(optional) 1 Stick sugar cane, peeled and -chopped (optional) Lettuce 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. Good served with Miss Daisy's poppy seed dressing. Source: Better Homes and Gardens Mexican Cookbook 1977 |
