Mexican Salad

The name translates to Holy Night Salad and this dish is part of the traditional, meatless, Christmas Eve meal in Mexico. It consists of both fruit and vegetables and looks beautiful served in a glass bowl.

Ingredients:
3 tbsp. vinegar
1/2 cup olive oil
2 tsp. sugar
2 beets, cooked, peeled and sliced
2 apples or pears, cored and sliced
2 oranges, peeled and sliced
2 bananas, peeled and sliced
1 jicama, peeled, halved and sliced
2 limes, peeled and sliced
2 carrots, cooked and sliced
1/2 cup radishes, sliced
2 tbsp. slivered almonds
2 tbsp. chopped peanuts
2 tbsp. raisins
2 pickled jalapenos, cut in slivers

Directions:
In a small bowl, whisk together the vinegar, oil and sugar.
In a large glass bowl, make layers of vegetables and fruits,
sprinkling each layer lightly with the vinaigrette.
Sprinkle almonds, peanuts, raisins and chiles over the top,
drizzle with the rest of the vinaigrette and let sit
in the refrigerator for several hours before serving.