Mexican Christmas Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
15 |
ounces |
beet -- canned -- diced |
|
8 |
ounces |
mandarin oranges |
|
1 |
medium |
Granny Smith apple -- diced |
|
2 |
whole |
bananas -- sliced |
|
1/2 |
small |
red onion -- diced fine |
|
1 |
large |
romaine lettuce -- torn |
|
1 |
small |
jicama -- peeled and diced |
|
1/4 |
cup |
pomegranate seeds |
|
1/4 |
cup |
peanuts -- chopped |
|
Dressing |
||
|
1/4 |
cup |
extra virgin olive oil |
|
3 |
tablespoons |
red wine vinegar |
|
2 |
tablespoons |
fresh orange juice |
| Whisk dressing ingredients together to combine. In large bowl lightly mix remaining ingredients together. Drizzle with dressing to coat. Makes 6 servings. |
| Per Serving: 267 Calories; 13g Fat (40.1% calories from fat); 6g Protein; 37g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. |