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Recipe

Ensalada de Noche Buena

Traditionally served on Christmas Eve, this Mexican treat provides healthy eating throughout the holidays.
Details
  • Serves:
INGREDIENTS
  • Lettuce leaves
  • 1-1/2 c. shredded iceberg lettuce
  • 1/4 c. canned sliced beets, drained
  • 1/2 c. each peeled and sliced bananas, navel oranges, jicama, red apple and pineapple chunks
  • 3 tbsp. red wine vinegar
  • 1-1/3 tbsp. sugar
  • 1/8 teaspoon salt
  • 3/4 c. California raisins
  • 1-1/3 tbsp. salted peanuts
  • Pomegranate seeds
  • 1 lime, cut in thin wedges
  • Cilantro sprigs
PROCEDURE
On large platter lined with lettuce leaves, arrange shredded lettuce, beets, bananas, oranges, jicama, apple and pineapple; chill.

In small bowl combine vinegar, sugar and salt; mix to dissolve sugar. Just before serving, pour vinegar mixture evenly over salad. Sprinkle with raisins, peanuts and pomegranate seeds; garnish with lime wedges and cilantro sprigs.
Nutrition Information (per serving)
Calories 130(9% from fat); Total Fat 1.5g (sat 0g, mono 0.5g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 29g; Fiber 3g; Iron 1mg; Sodium 80mg; Calcium 24mg