Christmas Eve Salad (Ensalada De Noche Buena) Recipe

Step 1

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

Step 2

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.

Step 3

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. 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

Things You'll Need

  • 1 Fresh pineapple or 1 20-oz
  • -can pineapple chunks
  • 2lg Oranges
  • 2md Bananas
  • 1lg Apple
  • 3md Beets, cooked, peeled, and
  • -sliced or 1 16-oz can
  • -sliced beets,
  • Drained
  • 1 Jicama, peeled and sliced
  • -(optional)
  • 1 Stick sugar cane, peeled and
  • -chopped (optional)
  • Lettuce
  • 1/2c Peanuts
  • Pomegranate seeds
  • Mayonnaise or salad dressing
  • Milk

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