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Mexican Christmas fruit salad

Preparation time: 40 minutes

 

2 small fresh beets
1 large fresh carrot
1 large orange, peeled and chopped
1 medium fresh apple, peeled and diced
1/4 fresh pineapple, peeled, cored, and diced
1 large banana, diced
1/2 small pomegranate, seeds only
1 tablespoon lime juice
2 tablespoons vegetable oil
1/2 teaspoon sugar
Dash salt
1/4 cup unsalted peanuts

Peel beets and carrot and cook in hot water until tender. Drain, dice, and chill the vegetables. Meanwhile, chop fresh fruits as indicated and place in a large salad bowl. Stir in chilled diced beets and carrots. Whisk together lime juice, vegetable oil, sugar, and salt. Pour over salad and toss well. Sprinkle with peanuts and serve immediately.

Yield: 10 servings
Serving Size: 2/3 cup

Nutrition Facts

Per Serving:
  Calories: 96
  Carbohydrate: 13 g
  Protein: 2 g
  Fat: 5 g
  Saturated fat: 1 g
  Sodium: 31 mg
  Fiber: 2 g
  Exchanges per serving: 1 fruit, 1 fat
  Carbohydrate choices: 1

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

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