|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.