Christmas Eve Salad
Recipe Submitted by Eileen Brown – Derby KS
I’m not sure where this recipe came from. I’ve had it among my favorites for so long but with no notes as to whom might have passed it along. A variation does say you can substitute jicama for the apples but we always have plenty of apples so apples have always been used.
1 head romaine lettuce, torn in bite-size pieces (about 6 cups)
1 (13 1/4 oz) can pineapple chunks, chilled.
2 unpared apples cored and sliced.
2 bananas, sliced.
2 oranges, peeled and sectioned.
1 (8 oz can) whole beets, chilled, drained and sliced.
3/4 cup coarsely chopped peanuts.
Seeds from one pomegrante.
1/2 cup salad or olive oil.
3 Tblsp. Lime juice or vinegar. (I sometimes use wine vinegar).
1/2 tsp. sugar. (large pinch)
1/4 tsp. salt. (small pinch)
1 – Use a shallow but large salad bowl.
2 – Place romaine in salad bowl.
2 – Drain pineapple but reserve juice.
3 – Dip apple and banana slices (as you go) in pineapple juice to
4 – Place pineapple chunks, apple, banana, orange and beet slices
on top of romain.
5 – Sprinkle with peanuts and pomegranate seeds.
6 – Shake together oil, lime juice (or vinegar), sugar and salt.
7 – Pour over salad and toss gently.
– I have also substituted the fresh oranges with canned, drained
– Another substitution is sweetener for sugar, which makes this
a good diabetic recipe.
– I have added red onion rings to this and thought that quite a
good addition. Little kids don’t much like the onions though.
– The suggested substitution of jicama leads me to believe this may
be a Mexican recipe of origin. At any rate it is a nice refreshing
fruit and vegetable salad that does not include whipped topping.
— To make this even more convenient, we receive apples,
oranges and sometimes bananas in our Prairie Paks from
the Prairieland Food discount food program. Nice 🙂