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Christmas Eve Salad

Yields:6 servings
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Recipe Cooking TimePreparation20 minutes
Cooking0 minutes
Ready In20 minutes

Ingredients

1 each pineapple or 1 can pineapple chunks
2 large oranges
2 medium bananas
1 large apple
3 medium beets cooked, peeled, and sliced or 1 16oz can sliced beets, drained
1 each jicama peeled and sliced, (optional)
1 stick sugar cane peeled, and chopped (optional)
1 x lettuce
1/2 cup peanuts
1 x pomegranate seeds
1 x mayonnaise or salad dressing
1 x milk

Directions

Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or drain canned pineapple.)

Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice.

Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad.

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Member Review

*****

Rubio's Fish Tacos

Spent 17 years in San Diego and have lived in ohio for the past 5. I've been craving Rubio's for the past year and just tried these tonight and they were fabulous. I also made a cream chipotle sauce that I prefer to the typical white sauce I like the added kick. I also found a salsa that is a dead on match for a smoky tasting salsa rubio's had, It was Frontera's roasted red pepper & garlic salsa with mellow red chile.

 
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