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Mexican Christmas Eve Salad

Mexican Christmas Eve Salad
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.
8-10 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice, 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.
© Taste of Home 2013

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Mexican Christmas Eve Salad (continued)

Nutrition 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.
© Taste of Home 2013