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INGREDIENTS

SALAD
6 md Bananas; sliced
1/2 c Chopped salted peanuts
1/2 c Miracle Whip Salad Dressing;
DRESSING
3 tb White vinegar
1/2 c Sugar
Additional chopped peanuts;
1 Egg yolk lightly beaten

Servings

INSTRUCTIONS

As requested by those attending the DC Qfest .... The "Banana Salad" My wifes recipe is simular to the one in Smoke & Spice, page 346. although she did not get hers from the book, it used to be her grandmothers. Serves six. In a small, heavy sauce pan, combine the sugar, egg yolk, and vinegar. Warm over low heat, stirring constantly, until the sugar disolves and the mixture thickens. Remove the heat and mix in the Miracle Whip. Combine the bananas and peanuts in a large bowl. Spoon the dressing over the salad and mix well. Top with additional peanuts if you wish. The salad is best eaten within a couple of hours. My wife always makes up a big batch of dressing and uses what she wants for a given salad and stores the left over dressing in the refrigerator. It will hold good for one or two weeks. If you can keep the kids out of it, it may last a day or two. When traveling she takes the dressing (in a cooler), nuts and bananas with her and mixes it up just before eating. It take no time to make the salad. Ummmmm good too. Posted to bbq-digest by "Roy A. Young" on Jun 02, 1998

NOTES

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Banana Nut Salad

SALAD 
6 md Bananas; sliced 
1/2 c Chopped salted peanuts 
1/2 c Miracle Whip Salad Dressing; 
  DRESSING 
3 tb White vinegar 
1/2 c Sugar 
  Additional chopped peanuts; 
1  Egg yolk lightly beaten

As requested by those attending the DC Qfest .... The "Banana Salad"    My wifes recipe is simular to the one in Smoke & Spice, page 346. although  she did not get hers from the book, it used to be her grandmothers.    Serves six.  In a small, heavy sauce pan, combine the sugar, egg yolk, and vinegar. Warm  over low heat, stirring constantly, until the sugar disolves and the  mixture thickens. Remove the heat and mix in the Miracle Whip.    Combine the bananas and peanuts in a large bowl. Spoon the dressing over  the salad and mix well. Top with additional peanuts if you wish. The salad  is best eaten within a couple of hours.    My wife always makes up a big batch of dressing and uses what she wants for  a given salad and stores the left over dressing in the refrigerator. It  will hold good for one or two weeks. If you can keep the kids out of it, it  may last a day or two. When traveling she takes the dressing (in a cooler),  nuts and bananas with her and mixes it up just before eating. It take no  time to make the salad. Ummmmm good too.  Posted to bbq-digest by "Roy A. Young" <royyoung@ix.netcom.com> on Jun 02,  1998

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Nutrition

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Serving Size: 1 Serving (665g)
Recipe Makes: 1 Servings

Calories: 1169
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 6.9mg		0 %
Total Carbohydrate 300g		88 %
	Dietary Fiber 0g	0 %
	Sugars, other 300g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1169

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