Christmas Eve Mexican Salad

Ingredients

 * 2 	 	Oranges, Peel, Sections
 * 2 		Bananas, Sliced
 * 1 	can 	Beets, Sliced, Drained
 * 1/4 		-oz
 * 1/2 		Jicama, Peel, Sliced*
 * 1 	can 	Pineapple Chunks, in juice
 * 8 		Oz
 * 2 	tbsp 	Lemon Juice
 * 2 	tbsp 	Sugar
 * 1/2 	tsp 	Salt
 * 3 	cup 	Lettuce, Shredded
 * 1 		Lime, Wedged
 * 1/4 	cup 	Peanuts Chopped
 * 1/3 	cup 	Pomegranate Seeds
 * 1 	tbsp 	Anise Seed
 * 1 	tbsp 	Sugar

Directions
Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice. Use sliced radishes if pomegranate seeds not available. Drain and reserve liquid from beets and pineapple. Peel oranges and separate into sections. Place in bowl along with bananas, beets, pineapple and jicama. Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over fruit. Let stand 10 minutes; drain. Arrange fruit on shredded lettuce. Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and 1 tablespoon sugar; sprinkle over salad.
 * Yield: about 8 servings.