Banana Nut Green Salad Recipes

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 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 GREEN SALAD

Steps:

• Preheat oven to 300°. In a bowl, combine the oil, soy sauce, salt, ginger and onion powder. Add walnuts; toss to coat. Transfer to an ungreased baking sheet. Bake until nuts are lightly browned and evenly coated, 18-20 minutes, stirring every 5 minutes. Set aside., In a small bowl, whisk the dressing ingredients. In a large bowl, combine the lettuce and bananas. Drizzle with dressing; toss to coat. Sprinkle with cheese and toasted walnuts. Serve immediately.

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.

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.