Festive Holiday Salad

Name: Festive Holiday Salad
Total time: 1200 s
Yield: 10 servings
Ingredients: 1 pineapple large, peeled, cored & cut into 1-inch chunks OR 1 16-oz can pineapple chunks,drained; 1 jicama large, peeled and cut into 3/4-inch chunks; 3 navel oranges large, peeled and thinly sliced; 3/4 cup orange juice; 2 bananas large, sliced; 16 ounces pickled beets whole, drained; 1 apples large, cored and cut into wedges; pomegranate seeds; 1/2 cup roasted peanuts; 3 tablespoons cider vinegar; 1/2 teaspoon chili powder; 1/4 cup vegetable oil; 2 tablespoons green onions chopped; 1 pears ripe, cut into wedges

Pork

14Ingredients

┅Calories

20Minutes

Ingredients

servings:

1 pineapple (large, peeled, cored & cut into 1-inch chunks OR 1 16-oz can pineapple chunks,drained)
1 jicama (large, peeled and cut into 3/4-inch chunks)
3 navel oranges (large, peeled and thinly sliced)
3/4 cup orange juice
2 bananas (large, sliced)
16 ounces pickled beets (whole, drained)
1 apples (large, cored and cut into wedges)
pomegranate seeds
1/2 cup roasted peanuts
3 tablespoons cider vinegar
1/2 teaspoon chili powder
1/4 cup vegetable oil
2 tablespoons green onions (chopped)
1 pears (ripe, cut into wedges)

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Directions

Combine pineapple, jicama, orange slices, orange juice and lime juice in large bowl. Refrigerate overnight. Line large platter with lettuce leaves, if desired. Drain marinated fruit, reserving juice. Arrange marinated fruit, bananas and beets atop lettuce in concentric pattern, starting at edge of platter. Arrange apple and pear in center. Sprinkle salad with pomegranate seeds and peanuts.
For vinaigrette, combine 3/4 cup of the reserved fruit juice, the vinegar, chili powder, oil and onions. Serve salad; pass vinaigrette separately.

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