| 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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