Maw Maw Gilmans Peanut Banana Salad Recipes

MAW-MAW'S SLAW

Steps:

• Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.

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.

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.

PEANUT BUTTER BANANA SALAD

Steps:

• Slice bananas in half lengthwise.
• Spread peanut butter on 4 of the banana halves than put the top back on, like a sandwich.
• Place the lettuce leaves on 4 salad plates and put the banana/peanut butter "sandwich" on top of the lettuce.
• Spread a thin layer of mayonnaise on top of the banana.
• Sprinkle with coconut.

NUTTY BANANAS

Steps:

• Slice bananas in half lengthwise; cut each piece in half. Spread with mayonnaise; sprinkle with sugar and nuts. Serve immediately.

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.

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.

BANANA, APPLE & PEANUT SALAD

Steps:

• In a large bowl, whisk together the honey, lemon zest and juice, salt, ginger and nutmeg.
• Add the bananas, apples, celery and peanuts; toss and serve.