*  Exported from  MasterCook  *

                       Christmas Eve Mexican Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Oranges,Peel,Sections
   2                    Bananas,Sliced
   1      Can           Beets,Sliced,Drained -- 8 1/4-oz
     1/2                Jicama,Peel,Sliced*
   1      Can           Pineapple Chunks,in juice -- 8-oz
   2      Tablespoons   Lemon Juice
   2      Tablespoons   Sugar
     1/2  Teaspoon      Salt
   3      Cups          Lettuce,Shredded
   1                    Lime,Wedged
     1/4  Cup           Peanuts -- Chopped
     1/3  Cup           Pomegranate Seeds**
   1      Tablespoon    Anise Seed
   1      Tablespoon    Sugar

*Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice.
**Use sliced radishes if pomegranate seeds not available. 1-Drain and
reserve liquid from beets and pineapple. 2-Peel oranges and separate into
sections. Place in bowl along with bananas, beets, pineapple and jicama.
3-Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over
fruit. Let stand 10 minutes; drain. 4-Arrange fruit on shredded lettuce.
Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and
1 tablespoon sugar; sprinkle over salad. Yield: about 8 servings. Jo Anne
Merrill, from Betty Crocker Southwest recipes.

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