Banana Salad

Ingredients

• a large and perfect banana
• a generous supply of dressing
• shredded orange or grapefruit
• seeded and peeled white grapes
• a few kernels of English walnuts or pecans

Method

1. 1

   Scoop out banana pulp and fill with a mixture of sliced banana, orange or grapefruit, grapes, and nuts.

2. 2

   Serve on lettuce leaves.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 367. The excerpt below is the record exactly as published.

Banana Salad SALADS Celery-and-apple Salad Banana Salad. — A strip of the peel of a large and perfect banana may be turned back, and most of the pulp care- fully scooped out. The short, thick variety of banana, in either red or yel- low, is the best for this purpose. To fill the space left by the removal of the pulp, prepare a mixture of thinly sliced banana, shredded orange or grape- fruit, seeded and peeled white grapes, and a few kernels of English walnuts or pecans in small pieces. In their season, stoned cherries may be added. All must first be mixed in a bowl with a generous supply of dressing

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