Mexican Christmas Eve Salad

• 1 can (20 ounces) unsweetened pineapple chunks, drained
• 1 can (15 ounces) sliced beets, drained
• 2 medium navel oranges, peeled and sectioned
• 1 large apple, sliced
• 1 medium banana, sliced
• 1 medium jicama, peeled and julienned
• 2 to 3 cups torn romaine
• 1/2 cup dry roasted peanuts
• 1/2 cup pomegranate seeds
• 1 medium lime, cut into wedges
• 1/2 cup olive oil
• 1/4 cup red or white wine vinegar
• 2 tablespoons sugar
• Dash salt

1. On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime.
2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.

pineapple, beets, oranges, apple, banana, jicama, torn romaine, peanuts, pomegranate seeds, lime, olive oil, red, sugar, salt

Taken from www.tasteofhome.com/recipes/mexican-christmas-eve-salad/ (may not work)