Bananawaldorfsalad Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
• Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
• Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
• When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

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.

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.

Steps:

• Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the lemon juice, celery, and walnuts.
• In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper. Add the mayonnaise mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve.

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.

Steps:

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

Steps:

• Place apples, celery, and grapes in a medium bowl, and toss with juice of half the lemon. In another bowl, whisk together yogurt, mustard, honey, and juice of remaining half lemon. Pour half of the dressing over the apple mixture, tossing to combine. Serve over greens, drizzling remaining dressing over salad. Garnish the salad with chopped walnuts and snipped chives.

Steps:

• Combine all ingredients.

Steps:

• Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.