Banana Grenadine Salad Recipes

BANANA & GRENADINE SALAD

Steps:

• Mix juice and grenadine well, set aside.
• Peel the bananas and slice them, 1/4 " thick rounds, into a clean bowl.
• When ready to serve, pour juice mix over the bananas and mix gently.
• Spoon onto leaf lettuce and sprinkle with toasted coconut.

BANANA WALDORF SALAD

Steps:

• Stir sour cream and sugar together until well mixed.
• Peel bananas and cut into chunks. Add to mixing bowl. Stir in diced apple, pineapple, grapes, walnut halves and raisins and sour cream mixture.
• Chill in refrigerator about an hour if possible.
• Options: I occasionally add 1/4 cup shredded coconut, 1/2 cup mandarin oranges or 1/2 cup diced celery just for something different.
• Refreshing summer side dish.

GRANDMA'S FRUIT SALAD

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.

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.

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!

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.

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.

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 SPLIT SALAD

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple, strawberries and bananas. Fold in the whipped topping, walnuts and food coloring if desired. , Pour into an oiled 13x9-in. dish. Cover and freeze until firm, at least 3 hours. , Remove from the freezer 30 minutes before serving.