Mexican Christmas Beet Salad Recipes

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.

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.

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.