Ensalada De Noche Buena

Ensalade De Noche Buena

Serves 8

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The traditional version of this salad includes jicama, however, children did not like the addition of jicama so we’ve omitted it.


2 beets, boiled, peeled & sliced into matchsticks

3/4 cup fresh pineapple, cored and sliced into sticks

1 apple, cored, peeled, and sliced into sticks

2 oranges, peeled and sectioned

2 carrots, cleaned and cut into matchsticks

Seeds of 1 pomegranate

1/2 cup dry roasted peanuts, chopped

3 cups sweet baby lettuce

2 Tbsps. fresh chopped cilantro


1/4 tsp. dry mustard

1/4 tsp. paprika

1 dash chili powder (less than 1/16 tsp.)

1 1/2 tsp. sugar

3 Tbsps. lemon juice

2 Tbsp. pineapple juice

2 Tbsps. lemon juice

1/2 tsp. blood orange vinegar (or apple sider vinegar will substitute)

1/2 tsp. salt

1/2 cup vegetable oil



Place the baby lettuces on a meduim decorative platter.

In a medium bowl, whisk together the first 9 ingredient of dressing, then add vegetable oil in a steady stream whisking vigorously.

Working in batches, coat each variety of fruit and vegetable sticks with 1-2 tablespoons of the dressing and layer in an attractive pattern on top of baby lettuces.  Top with seeds of pomegranate, chopped peanuts, and cilantro.  Serve immediately.



Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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