Ensalada Nochebuena (Mexican Christmas Eve Salad)
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Ensalada Nochebuena (Mexican Christmas Eve Salad)
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Ensalada Nochebuena is a bright and colorful Mexican Christmas Eve Salad full of seasonal vegetables and fruits.
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Ingredients
For The Salad
- ½ head romaine lettuce chopped
- 2 medium beet boiled, peeled and sliced
- 1 very ripe plantain (yellow with black spots), sliced (optional) or a banana
- 1 c jicama peeled and diced (optional) or water chestnuts
- 1 large sweet apple sliced into wedges
- 1 large orange peeled and sectioned
- ½ c peanuts unsalted
- 1 c pomegranate arils (seeds)
For The Dressing
- ¼ c orange juice
- 2 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1 Tbsp mint or 1 tsp dry mint, fresh
- ⅛ tsp salt
- honey to taste, or sugar
Instructions
- On a large serving platter (or in a clear salad bowl), place the chopped lettuce.
- Layer the sliced beets over the lettuce.
- Layer the remaining fruit and vegetables over the lettuce as desired, using a combination of sliced and diced ingredients (for visual interest).
- Top the salad off with a sprinkling of peanuts and pomegranate arils.
- In a small bowl, combine dressing ingredients.
- Drizzle the dressing over the salad just before serving.*
Notes
- *To Boil The Beets. Place whole, unpeeled beets in a saucepan and cover with water. Bring to a boil and simmer for 20 minutes, until tender when tested with a fork. Remove the beets from the water and let cool to touch. Peel the beets by rubbing the skins vigorously with a paper towel. Slice the cooked and peeled beets to use in the salad. (Careful, the beet juice will stain!)
- Because of the staining nature of beet juice, it is best to keep this salad nicely layered until serving. Once the salad is tossed, everything takes on a festive pink hue from the beets!
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