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Betty Jean Nichols of Eugene, Oregon adds sliced bananas and crunchy ginger-roasted walnuts to her tossed salad. She suggests using Gorgonzola cheese.
Nutritional Facts 1 serving (1 cup) equals 219 calories, 16 g fat (3 g saturated fat), 7 mg cholesterol, 340 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Banana-Nut Green Salad in Quick Cooking March/April 2004, p35
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Aug. 24, 2009 by greenmist
This was very good! My family always want's me to make it now.
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