Recipe - Christmas Eve Salad (Ensalada De Noche Buena)

1 Fresh pineapple or 1 20oz
can pineapple chunks
2 lg Oranges
2 md Bananas
1 lg Apple
3 md Beets, cooked, peeled, and
cut or sliced up or 1 16oz can
cut or sliced up beets,
Drained
1 Jicama, peeled and cut or sliced up
(optional)
1 Stick sugar cane, peeled and
chopped (optional)
Lettuce
One half cup Peanuts

Pomegranate seeds Mayonnaise or salad dressing Milk

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, cut or sliced up 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. Makes 6 to 8 servings.

Comments: Marge left out beets, and added kiwi. Good served with Miss
Daisy's poppy seed dressing.

Source: Better Homes and Gardens Mexican Cookbook 1977

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini