Fiesta Salad

Studentchef's Note:

For Zaar World Tour. This is a Mexican dish, and is something I would love to try. For the lettuce a leaf or iceberg lettuce will do as well.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1⁄3; cup red wine vinegar
• 1⁄3; cup vegetable oil
• 3 tablespoons sugar
• ½ teaspoon salt
• 6 cups romaine lettuce , shredded
• 1 (1 lb) can tiny beet , drained
• 2 ripe bananas , sliced
• 2 navel oranges , peeled and sliced
• ½ cup fresh pineapple , peeled, cored and cut into chunks
• 1 avocado , peeled, pitted, and sliced
• ½ cup dry roasted peanuts
• 2 limes , cut into wedges

Directions:

1. In a screw-cap jar combine the first four ingredients and shake until sugar has dissolved.
2. Arrange the lettuce on a platter. Top with beetes, bananas, oranges, pineapple and avocado to make a pretty platter.
3. Pour the dressing over the salad, sprinkle with peanuts, and garnish with lime wedges. Serve immediately.

Reviews

[ellie_]

Wonderful salad; I skipped the limes but otherwise made as directed, except I mixed everything in a huge salad bowl and used mixed salad greens. Thanks for sharing this keeper!

[Cookgirl]

I skipped the sugar in the dressing because the fruit and the beets in the salad will add plenty of sweetness. I think spiced nuts would be good in this to balance out the sweet theme. Wasn't too sure about the bananas and it wasn't until the last few bites that I realized I did like them in this salad. With a few minor changes this would be worth a try again. Reviewed for Veg Tag January.