*  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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