- 1 medium navel orange, peeled and sliced
- 1 to 2 tablespoons honey
- 1 teaspoon whole cloves
- 2 cups torn salad greens
- 1 medium firm banana, sliced
- 1 to 2 teaspoons flaked coconut, toasted
- Place orange slices in a bowl. Combine the honey and cloves; pour over oranges. Cover and refrigerate for at least 1 hour. Discard cloves. Arrange greens on salad plates. Top with orange and banana slices. Drizzle with honey mixture. Sprinkle with coconut. Yield: 2 servings.
Originally published as Banana Orange Salad in Cooking for One or Two Cookbook 2003, p90
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