Christmas Eve Salad (Ensalada De Noche Buena) Recipe - Cooking Index
Marge left out beets, and added kiwi. Good served with Miss Daisy's poppy seed dressing.
Cuisine: Mexican1 | Pineapple chunks* | |
2 | Oranges (large) | |
2 | Bananas (medium) | |
1 | Apple (large) | |
3 | Beets** - cooked, peeled, (medium) | |
Sliced | ||
1 | Jicama - peeled, sliced | |
1 | Sugar cane - peeled, sliced | |
Lettuce | ||
1/2 cup | 118ml | Peanuts |
* fresh or canned
** or a 16 ounce can of beets
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 pomegranate seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad.
Source:
Better Homes and Gardens Mexican Cookbook 1977
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