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Banana Curried Salad

  Rice 1 1⁄2 Cup (24 tbs) (Brand)
  Water 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Butter/Margarine 1 1⁄2 Tablespoon
  Bananas 4 Medium
  Lemon juice 1 Tablespoon
  Diagonally sliced celery 1⁄2 Cup (8 tbs)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Chopped salted peanuts 1⁄2 Cup (8 tbs)
  Chopped pimiento 2 Tablespoon
  Minced chives 1 Tablespoon
  Mayonnaise/Mayonnaise style salad dressing 3⁄4 Cup (12 tbs)
  Cream 3 Tablespoon
  Curry powder 1 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
  Crisp salad greens 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Toasted flaked coconut 1⁄4 Cup (4 tbs)

Cook rice with water, salt and butter or margarine according to package directions.
Cut bananas into 1/2-inch slices.
Sprinkle 1 tablespoon lemon juice over banana slices.
In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
Toss lightly and chill.
Combine mayonnaise or salad dressing, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot-pepper sauce.
Mix well.
Add to salad and toss lightly.
Arrange salad on crisp salad greens on individual salad plates.
Sprinkle with toasted coconut, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3813 Calories from Fat 1850

% Daily Value*

Total Fat 210 g323.1%

Saturated Fat 44.8 g223.9%

Trans Fat 0 g

Cholesterol 169.4 mg56.5%

Sodium 4160.6 mg173.4%

Total Carbohydrates 456 g152.1%

Dietary Fiber 34.8 g139.2%

Sugars 127.4 g

Protein 46 g92.2%

Vitamin A 69.9% Vitamin C 157.5%

Calcium 45.2% Iron 75.8%

*Based on a 2000 Calorie diet


Banana Curried Salad Recipe