| FRUITED BEETS |
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4-6 servings1 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. |
