Easy Mexican Christmas Salad Recipes
EASY MEXICAN CHRISTMAS SALAD
A variety of fruits dressed with a mixture of cream and condensed milk. A simple but delicious Mexican tradition during Christmas.
Provided by Anonymous
Categories Holidays and Events Recipes Christmas Salads
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 50.1 g, Cholesterol 65.5 mg, Fat 17.7 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 62.4 mg, Sugar 37.5 g
MEXICAN CHRISTMAS EVE SALAD
One of several Christmas Eve recipes I traditionally prepare to share at a posada party (Mexican Christmas celebration). The unique combination of ingredients makes this salad interesting, yet tasty.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 256 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 3g protein.
TRADITIONAL MEXICAN CHRISTMAS SALAD
Provided by Marcela Valladolid
Time 15m
Yield 6 servings
Number Of Ingredients 9
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.
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- Heat a large, heavy-bottomed skillet over medium heat. Add the sugar and shake the pan to spread it out evenly. Sprinkle the surface with just enough water to give the sugar the consistency of wet sand. Heat the sugar until it bubbles and begins to turn a very pale caramel colour. Add the pistachios to the pan and stir to cover with the melted sugar. Spread the candied pistachios out and allow them cool (try to separate them as much as possible). Once the pistachios have set you can break them apart by hand or chop them coarsely.
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- Peel the beets and cut off the tops of the beets. To obtain the thin ribbons seen in the photo, use a spiralizer to cut the beets. If you don't have a spiralizer, you can use a mandoline or very sharp knife to cut very thin slices. Set the finished beets aside (don't combine them with the jicama or they will dye them red).
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