Orange Banana Salad Recipe

5 1 1
Orange Banana Salad Recipe
Orange Banana Salad Recipe photo by Taste of Home
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Orange Banana Salad Recipe

Read Reviews
5 1 1
Publisher Photo
I CAME up with this salad when an unexpected guest showed up for lunch and I had to "make do" with what was on hand. I thought it would complement my homemade ginger chicken soup, and it did! It's a wonderful make-ahead salad and very attractive. -Mary Paulson, Hopkins, Minnesota
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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 sweetened shredded coconut, toasted

Directions

Place orange slices in a bowl. Combine 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 Orange Banana Salad in Reminisce January/February 2000, p49

Nutritional Facts

1 each: 133 calories, 1g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 33g carbohydrate (26g sugars, 4g fiber), 2g protein.

  • 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 sweetened shredded coconut, toasted
  1. Place orange slices in a bowl. Combine 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 Orange Banana Salad in Reminisce January/February 2000, p49

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MY REVIEW
gayeluella User ID: 1464792 75429
Reviewed Mar. 12, 2009

"This is a delicious recipe. I made this for guests, but added a little water to the honey to thin it. This can be served with shredded cabbage instead of salad greens. Also, nuts, dried cranberries and/or raisins can be added. I marinate the orange slices and keep extra honey/water mixture on hand to use for a salad dressing. This is one of the easiest and most delicious salads I've made. Thanks!

Gaye Swenson, St. Louis Park, MN"

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