Mexican Christmas Eve Salad Food

TRADITIONAL MEXICAN CHRISTMAS SALAD

Steps:

• Slice 1/4 of the top off of each apple and reserve. Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad). Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl. Season with salt and pepper, to taste.
• Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day). Serve cold or at room temperature.
• Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.

ENSALADA DE NOCHE BUENA (CHRISTMAS EVE)

Steps:

• In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and cilantro. Set aside. Wash and dry lettuce leaves and then shred. Arrange the lettuce on the bottom of a glass bowl and then layer beets and fruit on top of lettuce, it can be mixed, although, doesn't have to be. Top with peanuts and pour the dressing over the salad.

EASY MEXICAN CHRISTMAS SALAD

Steps:

• Combine peaches, apples, pineapple, and fruit cocktail in a large salad bowl.
• Mix cream and condensed milk in a bowl. Pour over fruit and mix to coat.
• Cover and refrigerate before serving, at least 30 minutes.

MEXICAN CHRISTMAS EVE SALAD

Steps:

• On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.