Recipes from Mexico :: Mexican Salads and Dressings
2 med. oranges, pared and sectioned
2 med. bananas, sliced
1 (8 1/4 ounce) can sliced beets, drained (reserve liquid)
1 (8 ounce) can pineapple chunks in juice, drained (reserve juice)
1/2 jicama, pared and sliced
2 Tbsp. lemon juice
3 c. shredded lettuce
1 lime, cut into wedges
1/4 c. chopped peanuts
1/3 c. pomegranate seeds or sliced radishes
1 Tbsp. aniseed
1 Tbsp. sugar
Place oranges, bananas, beets, pineapple and jicama in bowl. Mix reserved beet liquid, pineapple juice, the lemon juice, 2 Tbsp. sugar and the salt; pour over fruit. Let stand 10 mins.; drain.
Arrange fruit on shredded lettuce. Garnish with lime, peanuts and pomegranate seeds. Mix aniseed and 1 Tbsp. sugar; sprinkle and distribute over salad.
Yields 8 to 10 servings.
