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Ensalada de Noche Buena
(Christmas Eve Salad)
2 medium oranges, pared and sectioned
2 medium bananas, sliced
1 (8 1/4 ounce) can sliced beets, drained(reserve liquid)
1 (8 ounce) can pineapple chunks in juice, drained (reserve juice)
1/2 jicama, pared and sliced
2 tablespoons lemon juice
2 tablespoons sugar
Dash of salt
3 cups shredded lettuce
1 lime, cut into wedges
1/4 cup chopped peanuts
1/3 cup pomegranate seeds or sliced radishes
1 tablespoon aniseed
1 tablespoon sugar
Place oranges, bananas, beets, pineapple and jicama in bowl.
Mix reserved beet liquid, pineapple juice, the lemon juice, 2 tablespoons sugar and the salt; pour over fruit. Let stand for 10 minutes; drain.
Arrange fruit on shredded lettuce. Garnish with lime, peanuts and pomegranate seeds.
Mix aniseed and the 1 tablespoon sugar; sprinkle over salad.
Yield: 8 to 10 servings
Southwestern Salad Recipes