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Christmas Eve Salad

Global.Potpourri's picture
Ingredients
  Oranges 2 Medium, pared and sectioned
  Bananas 2 , sliced
  Canned sliced beets 8 1⁄4 Ounce, drained (Reserve Liquid, 1 Can)
  Canned chunk pineapple in juice 8 Ounce, drained (Reserve Juice, 1 Can)
  Jicama/1 can (8 ounces) water chestnuts, drained and sliced 1⁄2 , pared and sliced
  Lemon juice 2 Tablespoon
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Shredded lettuce 3 Cup (48 tbs)
  Lime 1 , cut into wedges
  Chopped peanuts 1⁄4 Cup (4 tbs)
  Pomegranate seeds/Sliced radishes 1⁄3 Cup (5.33 tbs)
  Anise seed 1 Tablespoon
  Sugar 1 Tablespoon
Directions

Place oranges, bananas, beets, pineapple and jimaca in bowl.
Mix reserved beet liquid and pineapple juice, the lemon juice, 2 tablespoons sugar and the salt; pour over fruit.
Let stand 10 minutes; drain.
Arrange fruit on shredded lettuce.
Garnish with lime, peanuts and pomegranate seeds.
Mix anise seed and 1 tablespoon sugar; sprinkle over salad.

Recipe Summary

Cuisine: 
American
Occasion: 
Christmas
Restriction: 
Vegetarian

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