Banana Nut Salad Recipes

CREAMY BANANA LETTUCE SALAD

Steps:

• Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.

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.

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.

ORANGE BANANA SALAD

Steps:

• Place orange slices in a bowl. Combine honey and cloves; pour over oranges. Cover and refrigerate for at least 1 hour. Discard cloves. Arrange greens on salad plates. Top with orange and banana slices. Drizzle with honey mixture. Sprinkle with coconut.

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 SALAD

Steps:

• Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.

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.

BANANA BLOSSOM SALAD

Steps:

• Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
• In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
• To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
• Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

BANANA NUT SALAD

Steps:

• In a small bowl, stir together the peanut butter and honey.
• Blend in mayonnaise.
• Slice bananas; dip in lemon juice.
• Arrange bananas on lettuce.
• Drizzle with peanut butter dressing.
• Sprinkle with nuts and serve.

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.

BANANA NUT SALAD

Steps:

• Combine Cool Whip and Miracle Whip in a bowl. Slice bananas. Line bottom of bowl with some sliced bananas. Cover with a layer of cool whip mixture, then some peanuts.Repeat this process until bowl or dish is full. End with cool whip and nuts on top. Refrigerate until ready to serve.