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Festive Holiday Salad recipe

You can decide how fancy you will arrangethis composed salad. Very pretty on a buffet or for a familydinner.

Recipe: Festive Holiday Salad

1 large pineapple, peeled, cored and cutinto 1-inch chunks or 1 (16-ounce) can pineapple chunks, drained
1 large jicama, peeled and cut into 3/4-inch chunks
3 large navel oranges, peeled and thinly sliced
3/4 cup orange juice
2 large bananas, sliced
1 (1-pound) can whole pickled beets, drained
1 large apple, cored and cut into wedges
1 ripe pear, cut into wedges
Seeds from pomegranate
1/2 cup dry roasted peanuts
3 tablespoons cider vinegar
1/2 teaspoon chili powder
1/4 cup vegetable oil
2 tablepoons chopped green onions

  • 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 beetsatop lettuce in concentric pattern, starting at edge of platter.Arrange apple and pear in center. Sprinkle salad with pomegranateseeds and peanuts.
  • For vinaigrette, combine 3/4 cup of thereserved fruit juice, the vinegar, chili powder, oil and onions.
  • Serve salad; pass vinaigrette separately.

    Serves 10.

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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