Christmas Eve Salad

" Make this colorful salad part of your own holiday tradition. This beautiful salad is ready to star on any menu. It's traditionally served as part of Christmas Eve festivities in Mexico and parts of the southwest. Which makes sense once you beat the with the -- can read. The first step is to make the dressings I have some olive oil pour in some vinegar. Little bit of lime -- Yeah. And on the -- nice and tight. Given a good shape. Then to store in refrigerator. One of the special touches -- this salad is the pomegranate. Of this pomegranate looks like whole. The first thing you do is cut into quarter then have a big bowl of water in front of me. Take your order pomegranate and submerged in the water. And then with your thumb and fingers just gently loosen those pomegranate you. Out. Great fifteenth. Will think the bottom. And some of that white membrane will rise to top it helps to steal late outer peel as you gently loose in the -- So now just scoop off some of this white membrane exploded to the top. And then school about the pomegranate seeds from the bottom you could use a slotted spoon and drain the Senate -- or just use your thing. This is actually a rate make -- that people the dressing and the fruits can be trapped up to date in advance so I'm gonna start with two orange. Eyes peeled and action right over horrible because you want some of that great huge thing with the -- Some cute Pineapple. Express that you can use drain out of experience. And then. That apple that have been coordinate flights to. -- this all together. I know and just pop a refrigerator just like your dressing for two to 24 -- When you're ready to put the salad together -- get your fruit -- bridge and then put in -- sliced. Banana. If you do have the very end because you wanna keep that banana from around. Okay and then keep it talks. Now I've already put down a dead. Of -- and some shredded legs on top of that goes our troops. I like excuse the slotted spoon to let those juices dream. Before you put down on top -- Atlanta. Okay. And then some flights to be. It's a sweet flavor -- add lots of color. Then some thinly sliced -- pick coma is really common in Mexican cooking it's actually called the next can turn up. And it has a really crisp. Sweet flavor to this out. Then we finish it all off with some heightened. You could also use some peanut that I love I. And then of course we have our pomegranate seed. It adds another great festive. Red color to your salad. And finally. You have your dressing from the refrigerator. Dividend nice good shape. And support that all on top."

" Good."

" This salad is guaranteed to become part of your holiday tradition."

" You're wrong."