Ensalada De Noche Buena (christmas Eve Salad)
From twill10 9 years agoIngredients
- Homesick Texan.com shopping list
- Ensalada de Noche Buena (Christmas Eve salad) shopping list
- For the salad: shopping list
- 1 pound beets shopping list
- 1 tablespoon olive oil shopping list
- Salt to taste shopping list
- 2 pounds navel oranges, peeled and diced shopping list
- 1 pound jicama, peeled and diced shopping list
- 1/2 pound apples, cored and diced shopping list
- 1/4 cup chopped cilantro shopping list
- 1/4 cup chopped roasted peanuts shopping list
- Seeds from 1 pomegrante shopping list
- 6 cups torn Romaine lettuce leaves shopping list
- For the dressing: shopping list
- 1/4 cup mayonnaise shopping list
- 1/4 cup sour cream or Greek-style yogurt shopping list
- 1 tablespoon lime juice shopping list
- 1 tablespoon orange juice shopping list
- 1 canned chipotle chile, minced shopping list
- Salt and black pepper to taste shopping list
How to make it
- Method:
- Preheat the oven to 375 degrees. Clean the beets and remove any leafy stems, reserving for another use. Place the beets on a sheet of foil and toss with the olive oil. Sprinkle with salt and then wrap the beets in the foil. Place foil-wrapped beets on a baking sheet and bake for 40 minutes or until you can easily stick a fork into the beets. Once cool, rub the beets with a paper towel to remove the skin. Slice the beets into half-moon shapes and place the sliced beets into a large bowl.
- Add to the beet bowl the diced oranges, jicama, apples, cilantro, peanuts, pomegranate seeds and Romaine lettuce. Toss until well combined.
- To make the dressing, whisk together the mayonnaise, sour cream, lime juice, orange juice and chipotle chile. Taste and add salt and black pepper. Pour the dressing over the salad and toss to coat.
- Yield: 8 servings
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