Recipe: Mexican Christmas Eve Salad

I love this salad because it's easy to whip up, and it can be used for a simple meal or a special occasion. I tried it for the first time when I was teaching English in Mexico City, during my initial year in Mexico. Since then, I've often had it during the holidays, as it's a popular salad for Christmastime.

Here's what you'll need:

4 diced Red Delicious apples
2 cups diced canned pineapple
1/3 cup raisins
1/3 cup flaked sweetened coconut
1/2 cup chopped pecans
1/4 cup mayo
1/8 - 1/4 cup sugar
1 tablespoon sour cream
lime juice

Start by sprinkling the diced apples with lime juice (to prevent them from browning). Then toss them into a bowl and add the pineapple.


Continue by adding the raisins, coconut, and pecans. Stir together. In a separate bowl, mix together the dressing: the mayo, sour cream, and however much sugar you desire.

That's it! Put it in a pretty bowl; refrigerate for at least 30 minutes before serving (can be kept up to 24 hours in the fridge before using).

Here's an easier version to print off:

Ingredients:
4 diced Red Delicious apples
2 cups diced canned pineapple
1/3 cup raisins
1/3 cup flaked sweetened coconut
1/2 cup chopped pecans
1/4 cup mayo
1/8 - 1/4 cup sugar
1 tablespoon sour cream
lime juice

To prepare:
In a medium-sized bowl, mix the apples, pineapple, raisin, coconut, and pecans. In a separate small bowl, combine the mayo, sugar, and sour cream. Add to fruit mixture and stir. Refrigerate at least 30 minutes before serving.