|Jicama||2 Cup (32 tbs), peeled thinly sliced and cut into 1-inch pieces|
|Canned pineapple chunks||20 Ounce (Undrained)|
|Lemon juice||1 Tablespoon|
|Anise seeds||1 Teaspoon|
|Iceberg lettuce head||1⁄2 Medium, shredded|
|Bananas||2 , sliced|
|Oranges||2 Large, peeled seeded and sectioned|
|Salted peanuts||1⁄4 Cup (4 tbs)|
|Pomegranate seeds||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Combine jicama, pineapple chunks, lemon juice, anise seeds, and salt in a mixing bowl, mix well.
Cover and chill 3 to 4 hours.
Line a large serving platter with lettuce.
Add banana to chilled mixture, toss gently.
Drain, reserving 2 tablespoons liquid.
Arrange orange sections and fruit pieces on lettuce leaves, sprinkle with peanuts and pomegranate seeds, if desired.
Combine reserved liquid and mayonnaise, mix well.
Serve with salad.
Calories 230 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 9.8 mg3.3%
Sodium 152.4 mg6.4%
Total Carbohydrates 27 g9.1%
Dietary Fiber 4.9 g19.5%
Sugars 17.4 g
Protein 2 g3.9%
Vitamin A 4.5% Vitamin C 55%
Calcium 3.9% Iron 4.2%
*Based on a 2000 Calorie diet