Banana Salad

Ingredients

• six bananas
• one head lettuce
• twelve English walnuts
• parsley
• one-quarter teaspoon salt
• one-quarter teaspoon powdered sugar
• one-eighth teaspoon white pepper
• four tablespoons olive oil
• one tablespoon vinegar
• one tablespoon lemon juice

Method

1. 1

   Strip one section of the skin from the bananas, remove the fruit, and cut into dice.

2. 2

   Place in a dish, cover with dressing, and let stand on ice for thirty minutes.

3. 3

   Fill the skins with the diced bananas, arrange on lettuce, and garnish with walnuts and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 41. The excerpt below is the record exactly as published.

BANANA SALAD— Miss Terry, 344 South Grand avenue — Six bananas, one head lettuce, twelve English walnuts, parsley, French dressing. Strip one section of the skin from the bananas; remove the fruit and cut into dice one-quarter inch square. Put the diced bananas in dish, turn over them the dressing, let stand on ice thirty minutes. Then fill the skins with the prepared fruit, arrange on bed of crisp lettuce leaves; garnish with halves of English walnuts and finely-minced parsley. French dressing: One-quarter tea- spoon salt, one-quarter teaspoon powdered sugar, one-eighth teaspoon white pepper, four tablespoons olive oil, one tablespoon vinegar, 26 COOKING AND OTHER RECIPES. one tablespoon lemon juice

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