|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 110 for banana-nut salad
Take firm, ripe bananas, peel and ... Roll in roasted, coarsely chopped peanuts. Place a toothpick in each end and put on lettuce leaves. Serve at once.
Peel bananas and slice. Arrange leaves on salad plates. Fold marshmallows, ... Add cream and mix lightly. Put in lettuce cups. Sprinkle peanuts over top.
Beat eggs lightly ... until thickened. Stir in butter; cool. Peel bananas; dip into cooked dressing. Roll into nuts; arrange on lettuce-lined salad plates.
Cook egg, sugar, ... boil. In a medium size bowl, slice bananas and add chopped peanuts. Pour dressing over bananas and nuts. Mix well, serve hot or cold.
Peel bananas and cut in ... each half in nuts. Place on lettuce leaf and garnish with mayonnaise. Equal parts of mayonnaise and whipped cream may be used.
Beat egg lightly ... until thickened. Stir in butter; cool. Peel bananas, dip into cooked dressing. Roll in nuts; arrange on lettuce lined salad plates.
Combine sugar, egg, ... layer in bowl, mini marshmallows, bananas, peanuts and sauce. Chill for 1/2 hour, then serve. Use all at once as bananas will darken.
Slice bananas and arrange on lettuce leaves in salad bowl. Mix sour cream and spread over bananas. Top with chopped nuts.
Cook until thick. Cool. Mix in 9 ounce Cool Whip, 1/2 cup chopped peanuts and 4 bananas.
Boil until thick, stirring constantly. Let cool.
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