Ensalada de noche buena (christmas eve salad)

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Recipe by: oika

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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