Christmas Eve Salad (Ensalada de Noche Buena)
-- from Elena's Secrets of Mexican Cooking, 1958, by Elena Zelayeta
This traditional salad served on Christmas Eve in Mexico serves 6.
2 beets, cooked and sliced
1 cup pineapple cubes, fresh, canned, or frozen
2 apples, cored and sliced
2 oranges, peeled and sectioned
1 banana, sliced
1/3 cup raw peanuts
seeds from 1 pomegranate
mayonnaise, thinned with cream*
Arrange fruits in large glass bowl and sprinkle with pomegranate seeds and peanuts. Pass dressing separately.
*Zelayeta notes that Mexicans use a little sugar in place of her dressing and that jicama is a traditional addition, but she prefers without.
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