Published March 8, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 25 min
Prep Time: 25 min | Cook Time: 0 min
This recipe is a version of the typical Christmas Eve Salad served in Mexico.
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
206 |
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Total Fat 9.6g |
15% |
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Sodium 243mg |
10% |
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
206 |
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% Daily Value* |
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Total Fat 9.6g |
15% |
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Saturated Fat 1.2g |
6% |
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Sodium 243mg |
10% |
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Total Carbohydrate 29.4g |
10% |
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Protein 3.7g |
5% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 head of lettuce
- 3/4 pounds of beets, cooked, peeled, and finely sliced
- 1 jicama, cut in strips
- 4 oranges, peeled and sliced
- 1 red onion, thinly sliced
- 5 black onions, sliced
- 3 tablespoons of olive oil
- 1 tablespoon of white wine vinegar
- Juice from 2 limes
- 1/4 cup toasted almonds, slivered
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Step by Step:
- Make a bed of lettuce on a large tray and place the beets, jicama, orange slices, onion slices, and olives in a decorative manner.
- Whisk the olive oil with the vinegar and the lime juice in a large bowl. Pour the dressing over the salad and sprinkle with almonds. Serve cold.
