Ensalada De Noche Buena Recipes

Steps:

• In a bowl mix the beets, oranges, jicamas, bananas, and pineapple together. In another bowl mix the sugar and vinegar. Toss the fruit with the sugar dressing, then chill throughly.
• Line 6 salad plates with the lettuce, fill the center of each with the fruit, and garnish with peanuts, pomegranates and sugar cane.

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.

Steps:

• Carefully peel the oranges, being careful to remove the pith completely. Cut the oranges into thin segments and arrange in a dish or on dessert plates. Place the olives on top. Mix the orange and grapefruit juice together and pour over the oranges. Leave to marinate. Before serving drizzle olive oil over and garnish with mint leaves.

Steps:

• Instructions: In a small bowl, whisk together olive oil, orange juice, vinegar, salt and cilantro.
• Set aside.
• Place lettuce into salad bowl, top with beets and fruit.
• Add dressing and toss lightly to mix.
• Top with peanuts, coconut and/or pomegranite seeds.

Steps:

• Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice. Add jicama and radishes to orange mixture; toss gently. Cover and chill 30 minutes. Combine rind and next 6 ingredients (through salt) in a small bowl, stirring until smooth. Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.

Steps:

• In small bowl whisk together first five VINAIGRETTE ingredients.
• Season with salt and pepper and set aside.
• In large bowl, combine SALAD ingredients.
• Add cilantro to the VINAIGRETTE just before tossing with the salad.
• Serve immediately and enjoy!

Steps:

• Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice.
• Add jicama and radishes to orange mixture; toss gently.
• Cover and chill 30 minutes.
• Combine zest and next 6 ingredients (through salt) in a small bowl, stirring until smooth.
• Arrange lettuce in a large bowl.
• Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture.
• Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro right before serving.