Ensalada de Noche Buena

  • KKirby Posted: 12/24/10
    Worthy of a Special Occasion

    We have had this salad several times for Christmas holidays over the past few years and each time thought it was colorful and delicious. Takes a lot of prep, but typically there are lots of "extra hands" in the kitchen during the holiday season, so makes it easier. Great salad!

  • aprildakota Posted: 01/13/11
    Worthy of a Special Occasion

    Oh, how I love this salad! We only make it during the Christmas holidays (and have done so ever since first seeing the recipe in CL 3 seasons ago) and every single person who tastes this is instantly in love as well. This year, we couldn't find decent jicama anywhere, so we subbed in some chayote squash. Still delicious, but not quite the same.

  • baxter20 Posted: 01/11/12
    Worthy of a Special Occasion

    The salad itself was good however I thought the dressing was lacking something & definately too runny.

  • JJ1916ohio Posted: 01/20/12
    Worthy of a Special Occasion

    This was horrible. I had such high hopes for it since I love all of the ingredients but it all just combined to be horribly bad. Neither my husband nor I could eat it and we ended up throwing it out

  • Lesley227 Posted: 10/24/12
    Worthy of a Special Occasion

    This salad is great. I served it with chicken enchiladas. It's very colorful and crunchy and festive. It would be good as a main dish salad with some shredded chicken, especially if the chicken has some mojo spice to it.

  • EllenDeller Posted: 03/06/13
    Worthy of a Special Occasion

    One of the most delicious salads I've ever eaten. The flavors just sparkle! I made exactly as written except to use some nappa cabbage as well as romaine. I also saved time by using a refrigerated peeled grapefruit-orange mixture from the fruit and veg section of the grocery store. I seeded the pomegranate the day before using the following method: fill a bowl with cold water, cut the pom. in half, then do the seeding in the water. The bitter pith rises to the top, and can be removed with your hands, while the seeds can be scooped up and put in a strainer, then gently rinsed. No red fingers, no juice stains, all easy! I served this with the equally delicious red chile enchiladas and roasted zucchini.


More From Cooking Light