Ingredients
1 can (20 ounces) unsweetened pineapple chunks, drained1 can (15 ounces) sliced beets, drained2 medium navel oranges, peeled and sectioned1 large apple, sliced1 medium banana, sliced1 medium jicama, peeled and julienned2 to 3 cups torn romaine1/2 cup dry roasted peanuts1/2 cup pomegranate seeds1 medium lime, cut into wedgesDRESSING:1/2 cup olive oil1/4 cup red or white wine vinegar2 tablespoons sugarDash salt
Preparation
On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.
