ENSALADA DE NOCHE BUENA
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
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.
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.
MEXICAN CHRISTMAS EVE SALAD (ENSALADA DE NOCHE BUENA)
Steps:
- Make the salad dressing by combining olive oil, vinegar,orange juice, salt & pepper in a glass jar. Shake until oil is emulsified. Arrange sliced beets, oranges,and sliced apples in a large circle alternating the slices. Toss the salad greens, carrots, onion, pineapple, jicama, and salad dressing together and mound in the center of the ring. Top with banana slices, pomegranate seeds and chopped peanuts.
ENSALADA DE NOCHE BUENA (CHRISTMAS EVE SALAD)
A beautiful festive salad. Perfect salad to serve at holiday gatherings. Adapted from a recipe I found many years ago. I don't add the coconut but the original recipe did. I use the canned fruits for ease when making this to take to a potlucks, however fresh fruits and beets can be used. Dressing can be made earlier in day also.
Provided by Tarynne
Categories Oranges
Time 10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
ENSALADA DE NOCHE BUENA
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.
ENSALADA DE NOCHEBUENA
Based on a recipe from the December 2009 issue of Cuisine At Home. Includes a pomegranate-lime vinaigrette. "This salad traditionally is served by many Mexican families during Christmas Eve celebrations. Try it paired with tamales for a full feast." TIP to prep pomegranate: slice off the crown end of the fruit; score the rind around the fruit, then break the fruit apart at the score lines. Place the pieces in a large bowl of cold water, and gently roll out the arils (seeds) and the white membrane. Remove and discard the white membrane that floats to the top, then drain the arils in a strainer and they're ready to eat.
Provided by mersaydees
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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!
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- 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.
- Wine note: Sparkling wine deserves a place at every holiday table, both for its celebratory allure and compatibility with many foods. When celebrating Santa Fe style, look for Gruet Brut NV ($14) from New Mexico. Made in the manner of true Champagne, it has lemony acidity that stands up to the acid of the yogurt dressing, while crisp grapefruit flavors echo the salad's citrus elements. --Jeffery Lindenmuth
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