Banana and Nut Salad

Ingredients

• 3 bananas
• 1/2 cup mayonnaise or boiled dressing
• 1/2 cup nuts
• 6 leaves lettuce

Method

1. 1

   Combine bananas and nuts with mayonnaise or boiled dressing.

2. 2

   Serve on lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 49. The excerpt below is the record exactly as published.

celery Mayonnaise or boiled dressing combined Lettuce leaves Mix the ingredients wtII and serv^e on crisp lettuce leaves. The grated carrot may be combined also with cold boiled peas, with chopped nuts and apples, or with onions and radishes. CUCUMBER JELLY SALAD 1 pint grated cucumber 2 teaspoons cold w-ater Salt and paprik"«, 6 halves of walnut-meats 2 tablespoons vinegar Mayonnaise I tablespoon oil Lettuce leaves I teaspoon gelatin Peel cucumbers, removing most of the white as well as the green skin. Grate enough to give one pint and season with salt, paprika, vinegar and oil. Add gelatin mixed with cold water. Place over the fire until warm and well mixed, not boiled. In the bottom of individual molds put a half kernel of walnut, then pour in the cucumber mixture and set on the ice to cool. When ready to serve, turn each mold on to a nest of young lettuce leaves, and add a spoonful of mayonnaise. LETTUCE SALAD Choose for this the crisp center of the lettuce. Wash it, dry it well, pull to pieces or cut it into four or six sections, and arrange it in a salad-bowl. Pour over the center of the dish any dressing preferred. ^Mayonnaise is frequently used, but with a heavy dinner the French dressing is to be preferred to any other. Rus- sian dressing is very much used. The following vegetables may be used instead of lettuce: endive, peppergrass, watercress, nasturtium blossoms, sorrel, dandelion, escarole, and romaine. 116 NEW DELINEATOR RECIPES POTATO SALAD I quart new potatoes I tablespoon chopped parsley I tablespoon oil Salt and pepper 2 tablespoons vinegar Thin mayonnaise or boiled I onion dressing 2 stalks celery Cut beets Lemon Lettuce I tablespoon capers Boil potatoes until done, but not too soft, slice them when cooked and add oil and vinegar. Chop onion and celery very fine, and add, with capers, parsley, and salt and pepper to taste. Pour a thin mayonnaise over the potatoes, mixing thoroughly w^th a wooden spoon. Garnish with lettuce, a few pieces of lemon and cut beets. TOMATO AND CELERY SALAD 6 tomatoes 5^ to ^ cup mayonnaise 2 cups celery, diced Lettuce leaves Select firm tomatoes of a good size, cut a slice from the top of each, and scoop out all the seeds and soft pulp, being careful not to break the sides. Cut celery into small dice, mix it with mayonnaise dressing, fill the shells vdih the mixture, place one teaspoon of the dressing on top of each tomato and serve indi- vidually on a bed of lettuce leaves, placing three or four small leaves on each plate and the tomato in the center. TOMATO SURPRISE SALAD 6 tomatoes 34 cup mayonnaise dressing fi cup diced cucumber Lettuce y2 cup diced, cooked chicken Garnish of truffles or walnut- 54 cup chopped nuts meats Select medium-sized, smooth tomatoes. Scald and remove the skins. Chill. Carefully scoop the inside out of the tomatoes. Remove the seeds from the pulp. Chill all ingredients, and when ready to serve, mix the chicken, cucumber, tomato pulp, and nuts with the mayonnaise dressing. Add more salt if needed. Fill the tomatoes. Arrange on lettuce leaves. Garnish with mayonnaise and NEW DELINEATOR RECIPES 117 decorate each tomato top with a slice of truffle or with halves of shelled nuts. FROZEN FRUIT SALAD I pint cream i teaspoon instantaneous gela- 1I4 cups fruit cut fine (cherries, tin peaches, pineapple, etc.) 2 tablespoons cold water % cup mayonnaise Lettuce I teaspoon powdered sugar Soak the gelatin in the cold water, melt it over steam, and beat it into the mayonnaise. Add the sugar to the cream and whip it, then combine with the mayonnaise. Stir in the cut-up fruit. Pack in ice and freeze as for a mousse. The mayonnaise may be omitted from the mixture to be frozen and served separately. TOMATO JELLY SALAD 3 cups stewed tomatoes, fresh i teaspoon sugar or canned Salt I slice onion 1/2 ^^"^ gelatin I stalk celery 1/2 cup cold water I bay-leaf Lettuce 1 clove Mayonnaise 14 green pepper pod Cook tomatoes with seasonings. Soak gelatin in cold water, add tn boiling tomatoes, strain and pour into cups about the size of a tomato. Make a nest of small green lettuce leaves for each mold when serv'ing, and place one tablespoon of mayonnaise on too of each tomato as it is turned from the mold. Tomato jelly is often molded in a square pan and cut in dia- monds or cubes, when it makes a very acceptable accessorv to other salads and an attractive garnish. ALLIGATOR-PEAR SALAD 2 alligator pears Vz ^^ Va ^^P mayonnaise <\% Lettuce leaves French dressing Alligator pears, or avocadoes, are to be had at fancy fruiterers. Cut each pear into six pieces, giving wedge-shaped sections, and if these are too large, cut each section again lengthwise. Peel and arrange wedges of pears on beds of lettuce leaves. Either French 118 NEW DELINEATOR RECIPES dressing or mayonnaise may be used, but the fruit is rich, there- fore the French dressing is preferred by many people. BANANA AND NUT SALAD 3 bananas Yi cue mayonnaise or boiled y2 cup nuts dressing 6 leaves lettuce

Cook this with the app: pantry check, scaling, and the assistant.