The name translates to Holy Night Salad and this dish is part of the traditional, meatless, Christmas Eve meal in Mexico. It consists of both fruit and vegetables and looks beautiful served in a glass bowl.

  • 3 tbsp. vinegar
  • 1/2 cup olive oil
  • 2 tsp. sugar
  • 2 beets, cooked, peeled and sliced
  • 2 apples or pears, cored and sliced
  • 2 oranges, peeled and sliced
  • 2 bananas, peeled and sliced
  • 1 jicama, peeled, halved and sliced
  • 2 limes, peeled and sliced
  • 2 carrots, cooked and sliced
  • 1/2 cup radishes, sliced
  • 2 tbsp. slivered almonds
  • 2 tbsp. chopped peanuts
  • 2 tbsp. raisins
  • 2 pickled jalapenos, cut in slivers
In a small bowl, whisk together the vinegar, oil and sugar. In a large glass bowl, make layers of vegetables and fruits, sprinkling each layer lightly with the vinaigrette. Sprinkle almonds, peanuts, raisins and chiles over the top, drizzle with the rest of the vinaigrette and let sit in the refrigerator for several hours before serving. Makes 8 servings.



Chicken Barbecue Quesadillas
These mini quesadillas are best enjoyed while they’re still warm – which gives your child the chance to play party host, walking around with a serving tray of savory appetizers he helped make. Don’t forget a bowl of guacamole and a serving spoon so your guests can dip in style.
  • 2 cups cooked chicken, finely chopped
  • 1/2 cup store-bought or homemade barbecue sauce
  • 1 tablespoon minced onion (optional)
  • 8 large flour tortillas
  • 6 to 8 ounces grated Monterey Jack cheese


  1. Heat the chicken, barbecue sauce, and onion together in a small saucepan until warmed through. Meanwhile, have your kids use 2 1/2 – or 3-inch cookie cutters to cut the tortillas into pairs of matching shapes (ideally, you’ll end up with 12 to 16 pairs).
  2. Place one of each pair of shapes on your work surface and sprinkle cheese on them. Add a tablespoon of the chicken mixture and a little more cheese, then top with the matching tortilla shapes.
Right before serving, place the assembled tortillas, a few at a time, on a warmed griddle and cook over moderate heat for 2 minutes on each side. As you cook them, transfer the tortillas to a baking sheet kept in a warm oven until the whole batch is done. Serve at once. Makes 8 to 10 servings.

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