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Christmas Eve Mexican Salad

Christmas Eve Mexican Salad is a salads recipe made with Pineapple Chunks In Juice, Lemon Juice, Sugar, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1 can
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice.

2. 2

   Use sliced radishes if pomegranate seeds not available.

3. 3

   1-Drain and reserve liquid from beets and pineapple.

4. 4

   Place in bowl along with bananas, beets, pineapple and jicama.

5. 5

   3-Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over fruit. Let stand 10 minutes; drain. 4-Arrange fruit on shredded lettuce.

6. 6

   Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and 1 tablespoon sugar; sprinkle over salad. Yield: about 8 servings. Jo Anne

7. 7

   Merrill, from Betty Crocker Southwest recipes.