Ensalada De Noche Buena Recipes

ENSALADA DE NOCHE BUENA

Ensalada de Noche Buena image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 medium beets, cooked and chopped
3 oranges, peeled and sectioned
2 jicamas, peeled and chopped
3 bananas, peeled and sliced
3 slices fresh pineapple, cut into cubes
1/3 cup sugar
4 tablespoons wine vinegar
Lettuce leaves
1/2 cup chopped peanuts
Seeds from one pomegranate
1 stick sugar cane, chopped

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 NOCHE BUENA (CHRISTMAS EVE)

Ensalada de Noche Buena (Christmas Eve) image

Provided by Food Network

Categories side-dish

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
3 tablespoons orange juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 tablespoon fresh cilantro, chopped
1 head Romaine lettuce
2 beets, cooked and julienned
2 apples, peeled and sliced into wedges
2 oranges, peeled and segmented
2 bananas peeled and sliced into rounds
1 cup fresh pineapple cubes
1/2 cup unsalted peanuts

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 (CHRISTMAS EVE SALAD)

Ensalada De Noche Buena (Christmas Eve Salad) image

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

Ingredients

1/4 cup olive oil
3 tablespoons orange juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 tablespoon chopped fresh cilantro
1 head romaine lettuce, wash dried & torn into small pieces
1 (16 ounce) can julienned beets, drained
2 apples, peeled and diced
1 (16 ounce) can mandarin oranges, drained
2 bananas, peeled and sliced into rounds
1 (16 ounce) can pineapple chunks, drained
1/2 cup peanuts
1/4-1/2 cup shaved fresh coconut (optional)
1/2 cup pomegranate seeds (optional)

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.

ENSALADA DE NOCHEBUENA

Ensalada De Nochebuena image

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

Ingredients

1/4 cup extra virgin olive oil
3 tablespoons pomegranate juice
2 tablespoons lime juice, freshly squeezed
2 teaspoons sugar
1/8 teaspoon cayenne pepper
kosher salt
black pepper
1 tablespoon fresh cilantro, chopped
1 (6 ounce) bag mixed greens
1 1/4 cups beets, cooked and sliced
2 ruby red grapefruits, peeled and segmented
1 red apple, diced (Pink Lady or Braeburn recommended)
1 cup jicama, julienned
1/2 cup pomegranate arils

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!

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