Ensalada De Noche Buena Recipes
ENSALADA DE NOCHE BUENA (CHRISTMAS EVE)
Steps:
- In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and cilantro. Set aside. Wash and dry lettuce leaves and then shred. Arrange the lettuce on the bottom of a glass bowl and then layer beets and fruit on top of lettuce, it can be mixed, although, doesn't have to be. Top with peanuts and pour the dressing over the salad.
ENSALADA DE NOCHE BUENA
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl mix the beets, oranges, jicamas, bananas, and pineapple together. In another bowl mix the sugar and vinegar. Toss the fruit with the sugar dressing, then chill throughly.
- Line 6 salad plates with the lettuce, fill the center of each with the fruit, and garnish with peanuts, pomegranates and sugar cane.
ENSALADA DE NOCHEBUENA
Based on a recipe from the December 2009 issue of Cuisine At Home. Includes a pomegranate-lime vinaigrette. "This salad traditionally is served by many Mexican families during Christmas Eve celebrations. Try it paired with tamales for a full feast." TIP to prep pomegranate: slice off the crown end of the fruit; score the rind around the fruit, then break the fruit apart at the score lines. Place the pieces in a large bowl of cold water, and gently roll out the arils (seeds) and the white membrane. Remove and discard the white membrane that floats to the top, then drain the arils in a strainer and they're ready to eat.
Provided by mersaydees
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In small bowl whisk together first five VINAIGRETTE ingredients.
- Season with salt and pepper and set aside.
- In large bowl, combine SALAD ingredients.
- Add cilantro to the VINAIGRETTE just before tossing with the salad.
- Serve immediately and enjoy!
ENSALADA DE NOCHE BUENA (CHRISTMAS EVE SALAD)
A beautiful festive salad. Perfect salad to serve at holiday gatherings. Adapted from a recipe I found many years ago. I don't add the coconut but the original recipe did. I use the canned fruits for ease when making this to take to a potlucks, however fresh fruits and beets can be used. Dressing can be made earlier in day also.
Provided by Tarynne
Categories Oranges
Time 10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Instructions: In a small bowl, whisk together olive oil, orange juice, vinegar, salt and cilantro.
- Set aside.
- Place lettuce into salad bowl, top with beets and fruit.
- Add dressing and toss lightly to mix.
- Top with peanuts, coconut and/or pomegranite seeds.
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- If you are using fresh beets, do not peel them before cooking. Cook in a small amount of water until tender about 15-18 minutes. Cooking time will depend on the size and how fresh the beets are. After cooking, reserve 1/2 cup of the cooking water. When beets are slightly cooled, remove the skin by gently peeling it using a paper towel. You will see that the skin comes off really easy.
- For the first layer, arrange in a large plate 3 large romaine lettuce leaves. Thinly slice the other 3 leaves and reserve.
- Arrange the sliced (or diced) beets, plantain, jicama, and apples. Top with orange wedges, finely sliced lettuce and roasted peanuts.
- For the dressing mix the reserved 1/2 cup of the beet cooking water, orange juice with sugar to taste, mix an drizzle over salad. Serve immediately.
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