| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Salads, Mexican | 6 | Servings |
INGREDIENTS
| 1 | Fresh pineapple or 1 20-oz can pineapple chunks | |
| 2 | lg | Oranges |
| 2 | md | Bananas |
| 1 | lg | Apple |
| 3 | md | Beets, cooked, peeled, and sliced or 1 16-oz can sliced beets, |
| Drained | ||
| 1 | Jicama, peeled and sliced (optional) | |
| 1 | Stick sugar cane, peeled and chopped (optional) | |
| Lettuce | ||
| 1/2 | c | Peanuts |
INSTRUCTIONS
Pomegranate seeds Mayonnaise or salad dressing Milk 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, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad. Makes 6 to 8 servings. Comments: Marge left out beets, and added kiwi. Good served with Miss Daisy's poppy seed dressing. Source: Better Homes and Gardens Mexican Cookbook 1977 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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