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Christmas Eve Salad

Salad.Dominion's picture
Ingredients
  Romaine lettuce head 1 Large
  Canned small beets 16 Ounce (1 Can)
  Canned small beets 16 Ounce, drained and sliced (1 Can)
  Oranges 3 , peeled and thinly sliced
  Bananas 2 , peeled and thinly sliced
  Pineapple/1 can, 16 ounce pineapple chunks, drained 1 Small, peeled, cored and cut into chunks
  Jicama 1 Cup (16 tbs), sliced
  Lime 1 , peeled and thinly sliced
  Pomegranate seeds 1⁄2 Cup (8 tbs)
  Chopped peanuts 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1 Pinch
Directions

GETTING READY
1) In a small bowl, mix together oil, vinegar, salt and cayenne.Keep the dressing aside for later use.
2) Discard the large outer leaves from Romaine,wash thoroughly and drain.

MAKING
3) Take a large, shallow salad bowl,make a layer of these leaves .
4) Wash well and drain remaining Romaine,coarsely shred them.
5) In a salad bowl, place the shredded leaves.
6) Arrange beets, oranges, bananas, pineapple and jicama on top of shredded lettuce in an artistic way.

SERVING
7) Pour the prepared dressing over salad and serve garnished with lime slices, pomegranate seeds and peanuts.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Servings: 
6

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