Banana Nut Salad

Name: Banana Nut Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums ripe bananas, sliced; 1 Tbsp honey; 1 Leaf lettuce; 59 milliliters mayonnaise; 1 Tbsp peanut butter; 59 milliliters chopped peanuts

Banana Nut Salad

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Banana Nut Salad might be a recipe you should try. One serving contains 240 calories, 4g of protein, and 17g of fat. For 30 cents per serving, you get a hor d'oeuvre that serves 4. From preparation to the plate, this recipe takes approximately 15 minutes. If you have bananas, peanut butter, lettuce, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Banana-Nut Green Salad, Banana Nut Salad Recipe, and Gluten Free Bananan Oatmeal Muffins with Banana Nut Cheerios.

Instructions

Place bananas on lettuce-lined salad plates. In a small bowl, combine the mayonnaise, peanut butter and honey. Spoon over bananas; sprinkle with peanuts.

Ingredients you will need

Peanut Butter

Mayonnaise

Banana

Lettuce

Peanuts

Honey

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

2mediums

ripe bananas, sliced 1Tbsp

honey 1Leaf

lettuce 59milliliters

mayonnaise 1Tbsp

peanut butter 59milliliters

chopped peanuts

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.