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Banana Curried Salad

Ingredients
  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)
Directions

Cook rice with water, salt and butter or margarine according to package directions.
Chill.
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

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Banana

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