Christmas eve mexican salad

 
                        CHRISTMAS EVE MEXICAN SALAD
 
 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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