Mexican Christmas Eve Salad Recipe

5 1 1
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Mexican Christmas Eve Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 256 calories, 15g fat (2g saturated fat), 0 cholesterol, 160mg sodium, 31g carbohydrate (21g sugars, 7g fiber), 3g protein.

  • 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
  1. On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately. Yield: 8-10 servings.
Originally published as Mexican Christmas Eve Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p62

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stargramma User ID: 5457321 216421
Reviewed Dec. 30, 2014

"I really like how beautifully this presents. I have found several recipes for Christmas Eve salad, and all are gorgeous to look at and have an unusual combination of flavors. I have not decided yet which version I like best. I will be taking this to a Mexican theme holiday party. It isn't just beautiful but delicious and healthy as well."

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