*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
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