Christmas Eve Mexican Salad



	Christmas Eve Mexican Salad mexican 2 oranges,peel,sections 2 bananas,sliced 1 can beets,sliced,drained -- 8 oz 1/2 jicama,peel,sliced* 1 can pineapple chunks,in juice -- 8 oz 2 tablespoon lemon juice 2 tablespoon sugar 1/2 teaspoon salt 3 cup lettuce,shredded 1 lime,wedged 1/4 cup peanuts -- chopped 1/3 cup pomegranate seeds** 1 tablespoon anise seed 1 tablespoon sugar Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice. *Use sliced radishes if pomegranate seeds not available. 1-Drain and reserve liquid from beets and pineapple. 2-Peel oranges and separate into sections. Place in bowl along with bananas, beets, pineapple and jicama. 3-Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over fruit. Let stand 10 minutes; drain. 4-Arrange fruit on shredded lettuce. Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and 1 tablespoon sugar; sprinkle over salad. Yield: about 8 servings. Jo Anne Merrill, from Betty Crocker Southwest recipes. Recipe By : Jo Anne Merrill