Ensalada de Noche Buena

Name: Ensalada de Noche Buena
Yield: 8 servings (serving size: about 1 2/3 cups salad and about 1 tablespoon dressing)
Ingredients: 4 large navel oranges; 1 large red grapefruit; 3 cups (1-inch) cubed peeled jicama (about 1 pound); ¾ cup slivered red radishes (about 6 medium); 1 ½ teaspoons grated lime rind; 3 tablespoons fresh lime juice; 3 tablespoons plain fat-free yogurt; 2 tablespoons light mayonnaise; 1 ½ tablespoons honey; ¼ teaspoon freshly ground black pepper; Dash of salt; 4 cups chopped romaine lettuce; 1 cup pomegranate seeds; 3 tablespoons unsalted pumpkinseed kernels, toasted; 2 tablespoons chopped fresh cilantro

7 Ratings
7 Reviews

This salad (ehn-sah-LAH-dah de NO-chay BWAY-nah) provides a cooling contrast to other spicy flavors at the holiday table.

By Bill Jamison and Cheryl Alters Jamison

Recipe by Cooking Light December 2007

Gallery

Credit: Douglas Merriam; Jan Gautro

Recipe Summary

Yield:

8 servings (serving size: about 1 2/3 cups salad and about 1 tablespoon dressing)

Nutrition Info

Directions

Step 1
Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice. Add jicama and radishes to orange mixture; toss gently. Cover and chill 30 minutes.

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Step 2
Combine rind and next 6 ingredients (through salt) in a small bowl, stirring until smooth. Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.
Step 3
Wine note: Sparkling wine deserves a place at every holiday table, both for its celebratory allure and compatibility with many foods. When celebrating Santa Fe style, look for Gruet Brut NV ($14) from New Mexico. Made in the manner of true Champagne, it has lemony acidity that stands up to the acid of the yogurt dressing, while crisp grapefruit flavors echo the salad's citrus elements. --Jeffery Lindenmuth

Nutrition Facts

Per Serving:

133 calories; calories from fat 22%; fat 3.3g; saturated fat 0.3g; mono fat 1.6g; poly fat 1.2g; protein 2.4g; carbohydrates 26.2g; fiber 5.7g; cholesterol 2.6mg; iron 0.9mg; sodium 58mg; calcium 65mg.

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bandmom

01/08/2015

We love this salad! I took it to a pot luck, and one of the guests said it was "off the chain!"

EllenDeller

03/06/2013

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.

Lesley227

10/24/2012

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.

JJ1916ohio

01/20/2012

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

baxter20

01/11/2012

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

aprildakota

01/13/2011

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.

KKirby

12/23/2010

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!

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