Post by chief_cook2 on Oct 27, 2002 19:48:24 GMT -6
4-6 servings
1 jar (16 ounces) small whole pickled beets, drained
1 can (11 ounces) mandarin orange segments, drained
1 can (8 ounces) pineapple chunks, drained, juice reserved
1/4 cup reserved pineapple juice
1/4 cup CRISCO Oil
1 tablespoon lime juice
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground allspice
Lettuce leaves
1/4 cup chopped walnuts
Cut each beet into quarters. Combine beets, orange segments and pineapple chunks in medium mixing bowl. Blend 1/4 cup reserved pineapple juice, Crisco Oil, lime juice, sugar, salt and allspice in small mixing bowl. Pour over beet mixture. Mix well. Cover and refrigerate at least 1 hour.
Drain beet mixture, discarding liquid. Line serving plate with lettuce leaves. Arrange beet mixture on lettuce. Sprinkle with walnuts.