Banana Nut Green Salad Recipes

BANANA NUT SALAD

Steps:

• MIX together peanut butter, honey and mayonnaise in a small bowl, until well blended.
• PEEL and slice bananas. Dip into lemon juice. Blot excess lemon juice with paper towel. Divide lettuce and bananas on two plates. Dollop salads with dressing. Sprinkle with nuts. Serve immediately.

MISS BETTY'S BANANA NUT SALAD

Steps:

• 1. Divide lettuce leaves between 2 plates.
• 2. Peel bananas, slice in half lengthwise then slice each half in two. Place on lettuce leaves.
• 3. Whisk together mayonnaise and sugar until sugar has dissolved. Thin with a little milk or water to desired thickness.
• 4. Drizzle over bananas. Top with chopped walnuts.

BANANA NUT SALAD

Steps:

• 1. In a mixing bowl, combine salad dressing, apple cider vinegar, and powdered sugar. Mix well with a whipping tool. Gradually add milk 1 tbs. at a time until smooth. Fold in sliced bananas; fold in nuts reserving a few for garnish. Pour on a salad plate garnished with lettuce leafs. Add reserved nut pieces on top.
• 2. *For healthy conscious cooks, you can substitute banana flavored yogurt for the dressing.

GREEN BANANA SALAD

Steps:

• Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
• Cut bananas crosswise into 1/2" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.

MAW-MAW GILMAN'S PEANUT BANANA SALAD

Steps:

• Over low-medium heat, cook the egg, sugar, vinegar, water and butter until thickened, stirring constantly.
• Layer in serving bowl, alternating bananas, nuts and sauce.
• Cool.

BANANA NUT SALAD

Steps:

• Place bananas on lettuce-lined salad plates. In a small bowl, combine the mayonnaise, peanut butter and honey. Spoon over bananas; sprinkle with peanuts.

ISLAND FRUIT AND MIXED GREEN SALAD

Steps:

• For the vinaigrette:
• Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
• For the salad:
• In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

BANANA SALAD

Steps:

• In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste.
• Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates.
• Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.).
• Arrange spears on top of lettuce leaves.
• Drizzle generously with dressing over bananas and lettuce.
• Garnish with chopped spanish peanuts (if desired).
• Serve immediately or keep chilled until ready to serve.
• *Bananas may darken if prepared too early. Best if made and immediately served.

GREEN FIG SALAD RECIPE (GREEN BANANA).

Steps:

• 1. Prepare salt cod by simmering in water for 1/2 hour, drain salty water, add fresh water, and repeat 2 more times. After final simmer, drain and using a fork or your hands, break cod into small shredded bits.
• 2. The green cooking bananas will be very firm and difficult to peel. If there is a sap, do not get on clothing as it will stain, add vegetable oil to hands for easy handling. Trim off stem from both ends and run a knife down the full length of banana the depth of the peel. Cover with salted water and bring to a boil for 10 to 15 minutes, the cut you made will open up and allow for easy removal of the peel. The water will discolour while boiling, this is natural. Allow Bananas to cool, remove and chop into 1" pieces similar to potato salad.
• 3. Dice the bell peppers, chop scallions and parsley. Place a nonstick frying pan on a medium heat with the olive oil and add scallions, garlic, cod bits, green peppers and pepper. A HOT pepper may be added if you like the added heat. Turn down heat to med low and saute to bring out the natural flavours of these ingredients. Allow to cool.
• 4. In a large bowl place the diced (cooked and cooled) bananas, then top with the flavored ingredients (whiched should be cooled) and add mayonnaise. Taste to check for saltiness and adjust if necessary. Give it a good mix and Chill in refrigerator to allow flavours to get happy.