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Mexican Christmas Eve Salad Recipe

I traditionally prepare this on Christmas Eve to share at a posada party (Mexican Christmas celebration). The unique combination of ingredients makes this salad interesting, yet tasty.

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Mexican Christmas Eve Salad Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

20 20

Ingredients

1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (15 ounces) sliced beets, drained
2 medium navel oranges, peeled and sectioned
1 large apple, sliced
1 medium banana, sliced
1 medium jicama, peeled and julienned
2 to 3 cups torn romaine
1/2 cup dry roasted peanuts
1/2 cup pomegranate seeds
1 medium lime, cut into wedges
DRESSING:
1/2 cup olive oil
1/4 cup red or white wine vinegar
2 tablespoons sugar
Dash salt

Directions

On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 256 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 160 mg sodium, 31 g carbohydrate, 7 g fiber, 3 g protein.

Originally published as Mexican Christmas Eve Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p62