Ensalada de Noche Buena
|Fresh pineapple/1 can, 20 ounce pineapple chunks||1 , drained|
|Orange juice||1 Cup (16 tbs)|
|Iceberg lettuce head||1|
|Whole pickled beets||1 Pound (1 Jar)|
|Peanuts||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Pomegranate seeds||7 Ounce (Seeds From 2 Fruits)|
|For tart french dressing|
|Oil||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
Core unpeeled apples and cut in quarters.
Peel oranges, remove white membranes, and cut in quarters.
Peel bananas; then peel, quarter, and core pineapple.
Using slicing disc, slice each fruit separately.
To prevent darkening, pour 1/3 cup of the orange juice over each fruit except pineapple.
Slice lettuce and reserve, then slice beets.
Rinse processor bowl and reassemble with metal blade.
Process peanuts until coarsely chopped.
To assemble salad, put lettuce in bottom of large shallow bowl.
Drain fruits and arrange attractively over lettuce — perhaps with a ring of oranges around the outer edge, a smaller ring of beets inside, then bananas, apples, and finally pineapple in center.
Sprinkle with sugar, if you choose to use it.
Scatter pomegranate seeds and chopped nuts over all.
(At this point, you can cover and chill as long as 2 hours.) Just before serving, pour on French dressing.