Mexican Christmas Salad (Ensalada de Noche Buena)

This is a classic dish for the special dinner served on Christmas Eve after midnight mass

• 3 large cooked beets, hopped
• 2 oranges, thinly sliced
• 2 jicamas, peeled and chopped
• 4 slices fresh pineapple, cubed
• 1 1/2 tablespoons toasted peanuts, chopped
• lettuce leaves for plating
• 1 pomegranate

METHOD

Put beets, oranges, jicama, pineapple in a bowl. Chill without tossing for one hour.

Toss after one hour. Arrange lettuce leaves on six plates. Divide salad. Garnish with peanuts and pomegranate seeds.

Serves: 6

recipe from www.inmamaskitchen.com

Contributor: Raoul Garcia

FELIZ NAVIDAD!

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