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Christmas Eve Mexican Salad

Christmas Eve Mexican Salad comes together with Oranges Peel Sections, Bananas Sliced, Beets Sliced Drained, Jicama Peel Sliced, and Pineapple Chunks In Juice. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 2
• 1 can
• 1/2
• 1 can
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 3 cup
• 1
• 1/4 cup
• 1/3 cup
• 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.