2 beets, cooked & sliced
3/4 c. pineapple (fresh, preferably, but canned or frozen can be used)
1 apple, cored & peeled
2 oranges, peeled & sectioned (or 1 orange & 2 sm. tangerines)
1 banana, sliced
Favorite French dressing, sweetened with sugar to taste: or mayonnaise, thinned with a little cream
Seeds of 1 pomegranate
1/2 c. peanuts or walnuts, chopped coarsely
2 carrots, cut in strips
Romaine or other tart lettuce, washed well & separated with leaves left
whole
Peanuts
Pinenuts

Mi x the first 5 ingredients. Toss with either of the dressing mentioned above and garnish with pomegranate seeds, nuts and carrot strips. Serve on a bed of Romaine or other tart lettuce.

The traditional recipe for Christmas salad does not call for a dressing - just sugar or small sugar candies. It also requires the jicama, a vegetable that tastes somewhat like a sweet turnip.

These 2 dressings may be used with this salad, too.

DRESSING I:

1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. cayenne pepper
2 tbsp. lemon juice
2 tbsp. vinegar
1/2 c. salad oil

Mix all ingredients in a jar with a tight fitting lid and shake well.

DRESSING II:

1/2 tsp. salt
Dash of dry mustard
Dash of paprika
Dash of chili powder
2 tbsp. lemon juice
1 tbsp. vinegar
2 tbsp. unsweetened pineapple juice
3 tbsp. orange juice
1 1/2 tsp. sugar
1/3-1/2 c. salad oil

Mix all the ingredients and beat well.

Put pomegranate in water all seeds and rind sink to bottom.