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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I CAME up with this salad when an unexpected guest showed up for lunch and I had to make do with what was on hand. I thought it would complement my homemade ginger chicken soup, and it did! It's a wonderful make-ahead salad and very attractive. -Mary Paulson, Hopkins, Minnesota Ingredients:
1 medium navel orange, peeled and sliced |
1 to 2 tablespoons honey |
1 teaspoon whole cloves |
2 cups torn salad greens |
1 medium firm banana, sliced |
1 to 2 teaspoons flaked coconut, toasted |
Directions:
1. Place orange slices in a bowl. Combine honey and cloves; pour over oranges. Cover and refrigerate for at least 1 hour. Discard cloves. Arrange greens on salad plates. Top with orange and banana slices. Drizzle with honey mixture. Sprinkle with coconut. Yield: 2 servings.
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