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Ensalada de Noche Buena

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Christmas Eve Salad


1 fresh pineapple or 1 can 20 ounces pineapple chunks
2 large oranges
2 medium bananas
1 large apple
3 medium beets, cooked, peeled, and sliced or 1 can 16 ounces sliced beets, drained
1 Jicama, peeled and sliced (optional)
1 stick sugar cane, peeled and chopped (optional)
2 cup peanuts
pomegranate seeds
mayonnaise or salad dressing


Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or, drain canned pineapple.) Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice. Drain fruits; arrange with pineapple chunks, aliced beets, jicama, and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranate seeds. Thin mayonnaise with a little milk to make drizzling consistency. Pass with salad.

Makes 6 to 8 servings

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