Sunday, December 12, 2010

Ensalada de Nochebuena (Mexican Christmas Salad)

Traditionally served on Christmas Eve with tamales, beans, & rice.

2 medium-sized Limes
1 cup of Mayonnaise
3 tablespoons of Sugar
2 tablespoons of Milk
1 small head of Iceberg or Romaine lettuce, thinly sliced
1 medium sized Pineapple, sliced or 1 (20 oz.) can sliced Pineapple, drained
3 medium-sized Oranges, peeled & thinly sliced
3 small Bananas, peeled & sliced
2 small Red Delicious apples, cored & cut into thin wedges
¼ pound Jicama or additional Red Apple
1 16 ounce can of sliced Beets, drained
¼ cup Pomegranate seeds
½ cup of Peanuts

Prepare dressing: Grate 1 tablespoon peel and squeeze ¼ cup juice from limes. In small bowl, mix lime juice, 2 teaspoons lime peel, mayonnaise, sugar and milk. Sprinkle remaining peel on top of dressing. Place bowl with dressing on large platter. Line platter with sliced lettuce. On lettuce, arrange in separate piles of pineapple, oranges, bananas, apples and beets. Sprinkle peanuts over fruit. Serve salad with dressing.

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