Bananasalad Recipes

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.

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 LETTUCE SALAD

Steps:

• Combine chopped lettuce and sliced bananas in a large bowl.
• in another bowl combine mayo, miracle whip, milk and sugar, using whisk to get out any lumps.
• NOTE: MIXTURE WILL THICKEN UPON MIXING BUT WILL COAT NICELY.
• combine mayo mixture to lettuce mixture and toss to coat-- serve and enjoy!

TANGY BANANA SALAD

Steps:

• Mix together the yogurt, mustard powder, and salt in a serving bowl. Add the banana slices and stir gently until bananas are evenly coated with yogurt mixture.
• Garnish with chopped cilantro and chili powder. Serve immediately.

JOY'S GREEN BANANA SALAD

Steps:

• Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
• Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
• Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

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.