Banana Salad recipe
information
An exotic banana salad which can be eaten all year round.
ingredients
1 grapefruit
3 bananas
5/8 cup (50 g) 2 oz flaked almonds, toasted
2 oz (50 g) raisins, rinsed 4 small baby carrots, scrubbed and thinly sliced
1 tbsp (15 ml) white wine vinegar
3 tbsp (60 ml) olive oil
1 tsp (5 ml) clear honey
pepper, to taste
1 cos lettuce heart, separated
1 tbsp (15 ml) unsweetened flaked coconut
3 bananas
5/8 cup (50 g) 2 oz flaked almonds, toasted
2 oz (50 g) raisins, rinsed 4 small baby carrots, scrubbed and thinly sliced
1 tbsp (15 ml) white wine vinegar
3 tbsp (60 ml) olive oil
1 tsp (5 ml) clear honey
pepper, to taste
1 cos lettuce heart, separated
1 tbsp (15 ml) unsweetened flaked coconut
method
1. Peel the grapefruit over a bowl to catch all the juices.
2. Divide the flesh into segments and dice.
3. Peel and thinly slice the bananas and toss in the grapefruit juice until well coated. Drain, reserving the juice, then put the bananas in a bowl with the grapefruit segments, almonds, raisins and carrots.
4. Put the reserved grapefruit juice, vinegar, oil, honey and seasoning in a screw-topped jar and shake well until blended.
5. Pour over the salad and toss together.
6. Place the lettuce leaves on a serving platter or in a salad bowl and arrange the salad on top.
7. Sprinkle with the flaked coconut and serve immediately.
2. Divide the flesh into segments and dice.
3. Peel and thinly slice the bananas and toss in the grapefruit juice until well coated. Drain, reserving the juice, then put the bananas in a bowl with the grapefruit segments, almonds, raisins and carrots.
4. Put the reserved grapefruit juice, vinegar, oil, honey and seasoning in a screw-topped jar and shake well until blended.
5. Pour over the salad and toss together.
6. Place the lettuce leaves on a serving platter or in a salad bowl and arrange the salad on top.
7. Sprinkle with the flaked coconut and serve immediately.
serving amount
serves 4
rate this recipe
9.6
out of 10
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