Banana Curried Salad Recipe

Banana Curried Salad picture


MethodMain Ingredient


 Rice1 1⁄2 Cup (24 tbs) (Brand)
 Water1⁄3 Cup (5.33 tbs)
 Salt1 1⁄2 Teaspoon
 Butter/Margarine1 1⁄2 Tablespoon
 Bananas4 Medium
 Lemon juice1 Tablespoon
 Diagonally sliced celery1⁄2 Cup (8 tbs)
 Seedless raisins1⁄2 Cup (8 tbs)
 Chopped salted peanuts1⁄2 Cup (8 tbs)
 Chopped pimiento2 Tablespoon
 Minced chives1 Tablespoon
 Mayonnaise/Mayonnaise style salad dressing3⁄4 Cup (12 tbs)
 Cream3 Tablespoon
 Curry powder1 Tablespoon
 Dry mustard1⁄2 Teaspoon
 Hot pepper sauce1⁄4 Teaspoon
 Crisp salad greens1 Cup (16 tbs) (Adjust Quantity As Needed)
 Toasted flaked coconut1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3813 Calories from Fat 1850

% Daily Value*

Total Fat 210 g323.1%

Saturated Fat 44.8 g223.9%

Trans Fat 0 g

Cholesterol 169.4 mg

Sodium 4160.6 mg173.4%

Total Carbohydrates 456 g152.1%

Dietary Fiber 34.8 g139.2%

Sugars 127.4 g

Protein 46 g92.2%

Vitamin A 69.9% Vitamin C 157.5%

Calcium 45.2% Iron 75.8%

*Based on a 2000 Calorie diet


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