Christmas Eve Salad
|Fresh pineapple/1 can, 20 ounce pineapple chunks||1 Ounce|
|Beets/1 can, 16 ounce sliced beets, drained||3 Medium, cooked, peeled and sliced|
|Sugar cane stick||1 , peeled and chopped|
|Peanuts||1⁄2 Cup (8 tbs)|
|Pomegranate seeds||1 Tablespoon|
|Mayonnaise/Salad dressing||4 Tablespoon (adjust quantity as needed)|
|Milk||1 Tablespoon (adjust quantity as needed)|
Remove crown of fresh pineapple.
Peel pineapple and remove eyes; quarter and remove core.
Cut pineapple into chunks.
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 using a little milk to make drizzling consistency.
Pass with salad.