| 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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