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Christmas Eve Mexican Salad
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains
Mexican
Mexican, Breads, Muffins & r
8
Servings
INGREDIENTS
2
Oranges,Peel,Sections
2
Bananas,Sliced
1
cn
Beets,Sliced,Drained — 8 oz
1/2
Jicama,Peel,Sliced*
1
cn
Pineapple Chunks,in juice —
8
Oz
2
tb
Lemon Juice
2
tb
Sugar
1/2
ts
Salt
3
c
Lettuce,Shredded
1
Lime,Wedged
1/4
c
Peanuts — Chopped
1/3
c
Pomegranate Seeds**
1
tb
Anise Seed
1
tb
Sugar
INSTRUCTIONS
*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.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
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