Mexican Christmas Eve Salad Recipes

TRADITIONAL MEXICAN CHRISTMAS SALAD

Steps:

• Slice 1/4 of the top off of each apple and reserve. Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad). Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl. Season with salt and pepper, to taste.
• Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day). Serve cold or at room temperature.
• Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.

MEXICAN CHRISTMAS EVE SALAD

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.

CHRISTMAS EVE SALAD

Steps:

• 1. Put the beets in a medium saucepan. Add water to cover and bring to a boil over medium heat. Cook, covered, until tender when pierced with the tip of a sharp knife, about 30 minutes. Drain and rinse under cold water to cool. Peel and slice the beets about 1/4-inch thick. The beets can be cooked ahead, covered, and refrigerated until you are ready to assemble the salad. 2. In a large bowl gently mix the jicama, pineapple, oranges, and banana. On a large serving platter, arrange a bed of lettuce. Mound the jicama and fruit salad in the center of the platter. Make a ring of overlapping apple slices around the salad. Make a ring of overlapping beet slices around the apples. The shredded lettuce should be visible as the outside ring around the edge of the plate. Sprinkle peanuts and pomegranate seeds over all. 3. In a small bowl, whisk together the oil, lime juice, vinegar, sugar, and salt. Drizzle over the entire salad and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHRISTMAS EVE SALAD

Steps:

• 1. Put the beets in a medium saucepan. Add water to cover and bring to a boil over medium heat. Cook, covered, until tender when pierced with the tip of a sharp knife, about 30 minutes. Drain and rinse under cold water to cool. Peel and slice the beets about 1/4-inch thick. The beets can be cooked ahead, covered, and refrigerated until you are ready to assemble the salad. 2. In a large bowl gently mix the jicama, pineapple, oranges, and banana. On a large serving platter, arrange a bed of lettuce. Mound the jicama and fruit salad in the center of the platter. Make a ring of overlapping apple slices around the salad. Make a ring of overlapping beet slices around the apples. The shredded lettuce should be visible as the outside ring around the edge of the plate. Sprinkle peanuts and pomegranate seeds over all. 3. In a small bowl, whisk together the oil, lime juice, vinegar, sugar, and salt. Drizzle over the entire salad and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY MEXICAN CHRISTMAS SALAD

Steps:

• Combine peaches, apples, pineapple, and fruit cocktail in a large salad bowl.
• Mix cream and condensed milk in a bowl. Pour over fruit and mix to coat.
• Cover and refrigerate before serving, at least 30 minutes.