Christmas Eve Salad Recipes

MEXICAN CHRISTMAS EVE SALAD

Mexican Christmas Eve Salad image

One of several Christmas Eve recipes I traditionally prepare to share at a posada party (Mexican Christmas celebration). The unique combination of ingredients makes this salad interesting, yet tasty.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 15

Ingredients

1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (15 ounces) sliced beets, drained
2 medium navel oranges, peeled and sectioned
1 large apple, sliced
1 medium banana, sliced
1 medium jicama, peeled and julienned
2 to 3 cups torn romaine
1/2 cup dry roasted peanuts
1/2 cup pomegranate seeds
1 medium lime, cut into wedges
DRESSING:
1/2 cup olive oil
1/4 cup red or white wine vinegar
2 tablespoons sugar
Dash salt

Steps:

On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.

Nutrition Facts : Calories 256 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 3g protein.

ENSALADA DE NOCHE BUENA (CHRISTMAS EVE SALAD)

Ensalada De Noche Buena (Christmas Eve Salad) image

A beautiful festive salad. Perfect salad to serve at holiday gatherings. Adapted from a recipe I found many years ago. I don't add the coconut but the original recipe did. I use the canned fruits for ease when making this to take to a potlucks, however fresh fruits and beets can be used. Dressing can be made earlier in day also.

Provided by Tarynne

Categories Oranges

Time 10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
3 tablespoons orange juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 tablespoon chopped fresh cilantro
1 head romaine lettuce, wash dried & torn into small pieces
1 (16 ounce) can julienned beets, drained
2 apples, peeled and diced
1 (16 ounce) can mandarin oranges, drained
2 bananas, peeled and sliced into rounds
1 (16 ounce) can pineapple chunks, drained
1/2 cup peanuts
1/4-1/2 cup shaved fresh coconut (optional)
1/2 cup pomegranate seeds (optional)

Steps:

Instructions: In a small bowl, whisk together olive oil, orange juice, vinegar, salt and cilantro.
Set aside.
Place lettuce into salad bowl, top with beets and fruit.
Add dressing and toss lightly to mix.
Top with peanuts, coconut and/or pomegranite seeds.

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