 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Betty Jean Nichols of Eugene, Oregon adds sliced bananas and crunchy ginger-roasted walnuts to her tossed salad. She suggests using Gorgonzola cheese. Ingredients:
1 tablespoon vegetable oil |
1 teaspoon soy sauce |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/8 teaspoon onion powder |
1 cup walnuts halves |
dressing: |
1/3 cup orange juice |
1/4 cup lime juice |
1/4 cup vegetable oil |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
salad: |
12 cups torn leaf lettuce |
4 medium firm bananas, cut into 1/2-inch slices |
2/3 cup crumbled blue cheese |
Directions:
1. In a bowl, combine the oil, soy sauce, salt, ginger and onion powder. Add walnuts; toss to coat. Transfer to an ungreased baking sheet. Bake at 300° for 18-20 minutes, stirring every 5 minutes or until nuts are lightly browned and evenly coated. Set aside.
2. In a small bowl, whisk the dressing ingredients. In a large bowl, combine the lettuce and bananas. Drizzle with dressing; toss to coat. Sprinkle with cheese and toasted walnuts. Serve immediately. Yield: 8-10 servings.
|
|