Christmas Eve Mexican Salad

Ingredients:
2 oranges, peeled and in sections
2 bananas,Sliced
1 can (8-1/4 oz.) beets, sliced and drained
1/2 jicama, peeled and sliced*
1 can (8-oz.) pineapple chunks in juice
2 tablespoons lemon juice
2 tablespoons sugar
1/2 teaspoon salt
3 cups lettuce, shredded
1 lime, wedged
1/4 cup chopped peanuts
1/3 cup pomegranate seeds**
1 tablespoon anise Seed
1 tablespoon sugar

Directions:
*Substitute 8 ounces water chestnuts for jicama if desired. Drain and slice.
**Use sliced radishes if pomegranate seeds not available.

Drain and reserve liquid from beets and pineapple.

Peel oranges and separate into sections. Place in bowl along with bananas, beets, pineapple and jicama.

Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over fruit. Let stand 10 minutes; drain.

Arrange fruit on shredded lettuce. Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and 1 tablespoon sugar; sprinkle over salad. Recipe yields about 8 servings.