Christmas Eve Salad Recipe




 Oranges2 Medium, pared and sectioned
 Bananas2 , sliced
 Canned sliced beets8 1⁄4 Ounce, drained (Reserve Liquid, 1 Can)
 Canned chunk pineapple in juice8 Ounce, drained (Reserve Juice, 1 Can)
 Jicama/1 can (8 ounces) water chestnuts, drained and sliced1⁄2 , pared and sliced
 Lemon juice2 Tablespoon
 Sugar2 Tablespoon
 Salt1⁄2 Teaspoon
 Shredded lettuce3 Cup (48 tbs)
 Lime1 , cut into wedges
 Chopped peanuts1⁄4 Cup (4 tbs)
 Pomegranate seeds/Sliced radishes1⁄3 Cup (5.33 tbs)
 Anise seed1 Tablespoon
 Sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1296 Calories from Fat 204

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1670.1 mg69.6%

Total Carbohydrates 268 g89.3%

Dietary Fiber 55.2 g220.7%

Sugars 167.1 g

Protein 33 g65.6%

Vitamin A 1089.7% Vitamin C 705.4%

Calcium 65.3% Iron 116.4%

*Based on a 2000 Calorie diet


Place oranges, bananas, beets, pineapple and jimaca in bowl.
Mix reserved beet liquid and pineapple juice, the lemon juice, 2 tablespoons sugar and the salt; pour over fruit.
Let stand 10 minutes; drain.
Arrange fruit on shredded lettuce.
Garnish with lime, peanuts and pomegranate seeds.
Mix anise seed and 1 tablespoon sugar; sprinkle over salad.