Ensalada de Noche Buena

Traditionally served on Christmas Eve, this Mexican treat provides healthy eating throughout the holidays.



  • Lettuce leaves
  • 1 1/2 cups shredded Iceberg lettuce
  • 1/4 cup canned sliced beets, drained
  • 1/2 cup peeled and sliced banana
  • 1/2 cup peeled and sliced navel orange
  • 1/2 cup peeled and sliced jicama
  • 1/2 cup peeled and sliced red apple
  • 1/2 cup pineapple chunks
  • 3 tablespoons red wine vinegar
  • 1 1/3 tablespoons sugar
  • 1/8 teaspoon salt
  • 3/4 cup California raisins, plumped
  • 1 1/3 tablespoons salted peanuts
  • Pomegranate seeds
  • 1 lime, cut in thin wedges
  • Cilantro sprigs


On large platter lined with lettuce leaves, arrange shredded lettuce, beets, bananas, oranges, jicama, apple and pineapple; chill.

In small bowl, combine vinegar, sugar and salt; mix to dissolve sugar. Just before serving, pour vinegar mixture evenly over salad. Sprinkle with raisins, peanuts and pomegranate seeds; garnish with lime wedges and cilantro sprigs.

Nutrition Facts Per Serving

Calories 130 (9% from fat); Total Fat 1.5g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 29g; (Dietary Fiber 3g; Sugars 24g; ); Iron 1mg; Sodium 80mg; Calcium 24mg; Potassium 313mg

This recipe is found in the following categories:

Special Diet

World Flavors

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