Bright with citrus and pomegranate arils, the festive Mexican Christmas Eve salad balances all the richness of your holiday table.
Course:
Salad
Servings: 8servings
Author: Priscilla
Ingredients
1/2cupmayonnaise
1/2cupplain low-fat yogurt
Finely grated zest of 1 lime
3tablespoonslime juice
1tablespoonhoney
2tablespoonsfresh lemon juice
2sweet applessuch as Ginger Gold or Golden Delicious,
cored and cut into 1/2-inch cubes
2navel orangescut into supremes*
1cuppineapple chunksfresh or canned
1jalapenoseeded and minced
2romaine lettuce heartscut into bite-size pieces
1/2cuppomegranate arils
1/3cupchopped dry-roasted peanuts
Instructions
To make the dressing: In a medium bowl, whisk the mayonnaise, yogurt, lime zest and juice,and honey together. Season with salt and pepper to taste.
In a medium bowl, toss the lemon juice and apple cube together. Add the pineapple and orange supremes. Add 3 tablespoons of the dressing and mix well. Separately cover and refrigerate the salad and dressing until chilled, at least 1 hour and up to 4 hours.
Just before serving, mix the jalapeno into the fruit mixture. Spread the lettuce on a deep serving platter and top it with the fruit salad. Sprinkle it with the pomegranate seeds and peanuts. Serve the salad chilled, with the remaining dressing on the side.
Recipe Notes
*1 hour for chilling.
For a party, the dressing and all the components of the salad can be readied in advance, kept refrigerated, and assembled just before serving.