Recipe - Christmas Eve Mexican Salad

2 Oranges,Peel,Sections
2 Bananas,Sliced
1 cn Beets,Sliced,Drained 8
One fourth oz
One half Jicama,Peel,Sliced*
1 cn Pineapple Chunks,in juice
8 Oz
2 tablespoon Lemon Juice
2 tablespoon Sugar
One half teaspoon Salt
3 cup Lettuce,Shredded
1 Lime,Wedged
One fourth cup Peanuts Chopped
1/3 cup Pomegranate Seeds**
1 tablespoon Anise Seed
1 tablespoon Sugar

*Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice.
**Use cut or sliced up radishes if pomegranate seeds not available. 1Drain and
reserve liquid from beets and pineapple. 2Peel oranges and separate into
sections. Place in bowl along with bananas, beets, pineapple and jicama.
3Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over
fruit. Let stand 10 minutes; drain. 4Arrange fruit on shredded lettuce.
Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and
1 tablespoon sugar; sprinkle over salad. Yield: about 8 servings. Jo Anne
Merrill, from Betty Crocker Southwest recipes.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip