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.
Serving size: Complete recipe
Calories 7251 Calories from Fat 816
% Daily Value*
Total Fat 92 g142.2%
Saturated Fat 10.3 g51.5%
Trans Fat 0 g
Cholesterol 44.4 mg14.8%
Sodium 1027 mg42.8%
Total Carbohydrates 1585 g528.2%
Dietary Fiber 58 g231.8%
Sugars 1421.9 g
Protein 53 g106.1%
Vitamin A 523% Vitamin C 556.3%
Calcium 212.6% Iron 236.9%
*Based on a 2000 Calorie diet