Christmas Eve Salad

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	0 minutes
	Ready In	20 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.

Reviewed by trimbledw

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