Festive Holiday Salad
Pork
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)
Directions
- 1Combine 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.
- 2For vinaigrette, combine 3/4 cup of the reserved fruit juice, the vinegar, chili powder, oil and onions. Serve salad; pass vinaigrette separately.
NutritionView more
PER SERVING *
| Calories270Calories from Fat80 |
| % DAILY VALUE* |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium150mg6% |
| Potassium570mg16% |
| Protein5g10% |
| Calories from Fat80 |
| % DAILY VALUE* |
| Total Carbohydrate45g15% |
| Dietary Fiber9g36% |
| Sugars29g58% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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