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Mexican Christmas Eve Salad

Total Time

Prep/Total Time: 20 min.


8-10 servings

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


  • 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
  • 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.

Nutrition Facts

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

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