|by Louise Spilsbury|
This title is part of a series that introduces young readers to key foods, looking at how they reach our plate, and what they provide nutritionally.
1 - 10 of 345 for banana salad
Layer sliced bananas, then dressing, then ground peanuts. Salad dressing: Sugar, salt, vinegar, water and eggs; stir together and boil good.
Salad: Place the ... Cut half a banana into small slices. ... 3/4 teaspoon pepper. Season according to your taste. Enjoy this simple 85 calorie salad! :)
In salad bowl, arrange greens with oranges, bananas, green pepper, ... vinegar, lemon juice, sugar, salt, mustard, and bacon. Serve over salad. Toss well.
Place orange slices ... Arrange greens on salad plates. Top with orange and banana slices. Drizzle with honey mixture. Sprinkle with coconut. Yield: 2 servings.
Just before serving, ... greens, orange segments, bananas, green pepper, and onion in a salad bowl. Prepare the ... dressing over greens; toss and serve.
Place a bed ... plate. Split each banana half into pieces ... milk until creamy. Put a small amount on each banana. Sprinkle with nuts. Voila! A neat salad.
Slice banana on salad plate. Thin mayonnaise with milk. Spread on banana. Sprinkle with peanuts.
Remove skins from bananas. Slice lengthwise. ... dressing for banana salad. Heat vinegar, ... cold, fold in cream which has been whipped just before serving.
Combine salad dressing, salt and pineapple juice. Combine cabbage, banana, and peanuts. ... lightly to mix. Carrot wedges may be added to salad if desired.
Drain all fruit. Mix instant pudding with 1 cup fruit juice. stirring until thickened. Add Cool Whip to pudding then add fruit. Keeps well.
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