Ensalada Navideña (Mexican Christmas Salad)
User Reviews
5
Ensalada Navideña (Mexican Christmas Salad)
Description
This salad starts with a rich cream base made by blending condensed milk, evaporated milk, media crema, and softened cream cheese together with reserved syrup from canned fruit cocktail. The creamy dressing lightly coats a medley of fresh and canned fruits: chunked apples with skin for bite, strawberries, green grapes, raisins, shredded coconut, plus fruit cocktail drained of syrup. Toasting pecans adds a nutty crunch that balances the salad's sweetness and creaminess. Mini marshmallows may be stirred in for a soft chewy contrast.
Once mixed, the salad is refrigerated for at least two hours to chill and allow flavors to meld. This dish is served cold, ideal as a festive side or dessert during Christmas celebrations. The texture is a combination of soft fruit, creamy dressing, crunchy nuts, and optional marshmallows, providing a blend of flavors and mouthfeel.
Substitutions can be made in fruit types or cream components based on availability, and the pecans and marshmallows can be added just before serving to maintain crispness. Excess cream mixture can be stored separately in the refrigerator for up to one week and used as desired.
Ingredients
- 14 ounces condensed milk can
- 12 ounces evaporated milk can
- 7.6 ounces media crema If you can't find Mexican crema, you may use plain or vanilla yogurt instead, canned
- 8 ounces cream cheese softened (not melted, block
- 1 cup pecan cut in small pieces
- 30 ounces fruit cocktail in syrup drain & reserve ½ cup of the syrup, can
- 4 large red apples cut into chunks (keep the skin for crunchiness)
- 12 to 16 ounces strawberry fresh
- 8 ounces grapes (green preferably)
- 1 cup raisins
- 1 cup coconut unsweetened or sweetened, shredded
- mini marshmallows optional (as much as you want!)
Instructions
- Blend: Add the condensed & evaporated milk, media crema & cream cheese plus ½ cup of the fruit cocktail syrup in a blender or food processor.
- Mix until blended and set aside.
- Toast: In a small skillet, toast the pecans on medium heat for about 2 minutes. Keep moving them around so that they don't burn.
- Mix: In a large bowl, add the rest of the ingredients (see note #2)
- Add the milks mixture and fold all ingredients gently until all fruits are covered.
- Note: Add enough of the cream mixture to cover the fruit. You may have leftover cream mix which can be stored in refrigerator up to one week.
- Refrigerate covered for at least 2 hours to chill.
- Serve cold.
Notes
- Use fruit cocktail or canned fruits like peaches or pineapples as alternatives for variety.
- Add toasted pecans and mini marshmallows just before serving to keep them crisp and soft, respectively.
- Extra cream mixture can be refrigerated for up to one week to use as a topping or in future servings.
- Toast pecans in a skillet over medium heat for about 2 minutes, stirring to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 295kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 100mg | 4% |
| Potassium | 257mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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