Serves 6 to 8

Mexico's Ensalada de Noche Buena or Christmas Eve Salad, is a delicious and festive salad, traditional on Mexican tables for Christmas eve.  It makes a colorful addition to any special occasion meal.  I offer a shortcut version here, using canned beets and pineapple.  You may of course exchange them for fresh.

The Vinaigrette:

1/2 cup of the reserved pineapple juice

1/4 cup of the reserved beet juice

1/4 cup cider vinegar

1 tablespoon sugar

3 tablespoons olive oil

Put the first four ingredients  in a pot and bring to the boil.  Reduce the heat to a rapid simmer an continue to cook until the volume is reduced by about half.  Remove from the heat and stir in the olive oil.  Allow to cool completely. 

The Salad:

1 or 2 red apples

1 or 2 seedless Navel oranges

Some jicama

1 or 2 bananas

1 can pineapple chunks, drained, save the juice

1 can sliced beets, drained, save the juice

Several leaves of crisp Romaine or curly Endive

2 tablespoons of pine nuts

The seeds from one pomegranate

2 fresh limes cut into quarters

Make the vinaigrette first and set aside to cool.  Then, core but do not peel the apples.  Cut into thin slices.  Peel the oranges and remove as much of the white pith as possible.  Cut into this rings and cut the rings in half.  Peel a small jicama and cut into julienne.  Peel the bananas and cut into half inch slices.   Line a serving plate with the lettuce.  Arrange the prepared fruits in rows on the bed of lettuce.  Drizzle the vinaigrette over the salad and then scatter the pine nuts and pomegranate seeds over all.  Squeeze a bit of lime juice over the finished salad and place the remaining wedges around edge of the serving plate.  Serve chilled.