Christmas Eve Mexican Salad Recipe
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Christmas Eve Mexican Salad
2 Oranges,Peel,Sections
2 Bananas,Sliced
1 can Beets,Sliced,Drained, 8
1/4 -oz
1/2 Jicama,Peel,Sliced*
1 can Pineapple Chunks,in juice
8 Oz
2 tbsp Lemon Juice
2 tbsp Sugar
1/2 tsp Salt
3 cup Lettuce,Shredded
1 Lime,Wedged
1/4 cup Peanuts, Chopped
1/3 cup Pomegranate Seeds**
1 tbsp Anise Seed
1 tbsp 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 |
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Diet hints and tips
If your aim is to get thinner and increase your overall shape, among other things you really should commence a precisely designed well-balanced diet. In theory, this ought to comprise 5 helpings of fruit & veg on a daily basis and contain a sensible fusion of fat, carbs and protein.
When starting a weight loss program, dieters far too often concentrate on department store and branded foods known as 'low fat'. To do this is usually wrong, given that a food item might just be lowered in fat, but still dangerously high in calories and carbs.
When devising a weight loss program, it is essential to make sure you restrict your intake of refined carbohydrate, fat and salt.
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