Banana Waldorf Salad Recipes

BACON WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees F.
• In a large saute pan, heat the olive oil over medium-high heat and saute the chopped bacon until crispy. Drain the bacon pieces on a paper towel.
• Place the pine nuts on a baking sheet and toast in the oven until lightly golden, about 6 minutes.
• In a large bowl, lightly whisk together the mascarpone cheese, creme fraiche, orange zest and juice, and lemon zest and juice. Season the mixture with salt, and pepper, to taste.*
• Add the fennel, green apple, celery, and green grapes to the dressing. Toss to evenly coat with the dressing. Season the fennel salad with salt, to taste.
• Place the fennel salad in a serving bowl and top with the pine nuts and bacon.

PEANUT BANANA WALDORF

Steps:

• In a small bowl, combine the apple, banana and peanuts. Combine mayonnaise and peanut butter; Pour over fruit mixture; toss to coat.

WALDORF SALAD II

Steps:

• In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
• Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.

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.

BANANA WALDORF SALAD

Steps:

• Combine all ingredients and toss lightly.
• Chill mixture and serve in lettuce cups.
• (To prevent bananas from turning brown marinate in lemon or lime juice for a few minutes.).
• Candied pecan variation: Combine first 4 ingredients in a medium sauce pan and cook over medium heat until sugar dissolves @ 5 minutes.
• Stir constantly and add pecans and vanilla, cook until syrup is absorbed @ 10-12 minutes.
• Place pecans on a baking sheet lined with wax or parchment paper and allow to cool.
• Chop up and add desired amount to salad.
• Extra pecans may be stored in an airtight container for @ 1 month.

COLESLAW WALDORF SALAD

Steps:

• Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.

WALDORF SALAD

Steps:

• Mix all ingredients until well blended.
• Serve immediately. Or, cover and refrigerate until ready to serve.