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Christmas Eve Mexican Salad

Christmas Eve Mexican Salad comes together 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

Method (preview)

1. 1

   Substitute 8 ounces waterchestnuts for jicama if desired.

2. 2

   Drain and slice. **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.

6. 6

   Let stand 10 minutes; drain.

7. 7

   Garnish with lime wedges, peanuts and pomegranate seeds.

8. 8

   Mix anise seed and 1 tablespoon sugar; sprinkle over salad.

9. 9

   Jo Anne Merrill, from Betty Crocker

10. 10

    Southwest recipes.