| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexico, Salads | 6 | Servings |
INGREDIENTS
| 1 | Fresh pineapple or 1 20-oz | |
| can pineapple chunks | ||
| 2 | Oranges | |
| 2 | Bananas | |
| 1 | Apple | |
| 3 | 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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