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5
from 1 vote
Christmas Eve Salad (Ensalada de Noche Buena)
A beautifully delicious fruit salad for special occasions
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course:
Salad
Cuisine:
American, Mexican
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
10
Calories:
241
kcal
Author:
Lois Carter Crawford
Ingredients
Salad
1
fresh pineapple
or one 20-ounce can pineapple chunks, drained
2
large oranges
2
medium bananas
1
large red apple
2
medium beets, cooked, peeled and sliced
or one 16-ounce can sliced beets, drained
½
cup
peanuts or cashews
½
cup
Pomegranate seeds
Lettuce to garnish
Dressing
½
cup
Mayonnaise or Miracle Whip salad dressing
¼
cup
sugar
⅛ to ¼
cup
milk
Instructions
Salad
Remove crown of the fresh pineapple by cutting it off.
Peel pineapple and remove eyes; quarter and remove core.
Cut pineapple into chunks. (Or drain canned pineapple.)
Slice and seed apple.
Peel and section the oranges.
Peel and slice the bananas in rounds.
Toss all the fruits in orange juice to keep the fruits from browning.
Place lettuce attractively on a pretty plate.
Arrange fruits in the center, alternating each to make a pleasant display.
Circle the fruits with the sliced beets.
Toss nuts and pomegranate seeds over top of salad.
Dressing
Mix mayo, sugar and milk until well blended, to a drizzling consistency.
Putting It Together
Drizzle the dressing over salad if desired, or serve it on the side.
Serve immediately.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.02
g
|
Cholesterol:
5
mg
|
Sodium:
88
mg
|
Potassium:
384
mg
|
Fiber:
4
g
|
Sugar:
24
g
|
Vitamin A:
154
IU
|
Vitamin C:
62
mg
|
Calcium:
40
mg
|
Iron:
1
mg