You can decide how fancy you will arrange this composed salad. Very pretty on a buffet or for a family dinner.

Festive Holiday Salad

1 large pineapple, peeled, cored and cut into 1-inch chunks or 1 (16-ounce) can pineapple chunks, drained
1 large jicama, peeled and cut into 3/4-inch chunks
3 large navel oranges, peeled and thinly sliced
3/4 cup orange juice
2 large bananas, sliced
1 (1-pound) can whole pickled beets, drained
1 large apple, cored and cut into wedges
1 ripe pear, cut into wedges
Seeds from pomegranate
1/2 cup dry roasted peanuts
3 tablespoons cider vinegar
1/2 teaspoon chili powder
1/4 cup vegetable oil
2 tablepoons chopped green onions

1. Combine pineapple, jicama, orange slices, orange juice and lime juice in large bowl. Refrigerate overnight.
2. Line large platter with lettuce leaves, if desired.
3. Drain marinated fruit, reserving juice.
4. Arrange marinated fruit, bananas and beets atop lettuce in concentric pattern, starting at edge of platter. Arrange apple and pear in center. Sprinkle salad with pomegranate seeds and peanuts.
5. For vinaigrette, combine 3/4 cup of the reserved fruit juice, the vinegar, chili powder, oil and onions.
6. Serve salad; pass vinaigrette separately.

Serves 10.

Recipe provided courtesy of Pork: The Other White Meat.