Grandma B's Apple Banana Salad
From
Mary Ellen
My
87-year-old father remembers his mother "always" making this Apple Banana
Salad. I've never known anyone other than a relative to have ever even heard of
it; nor have I ever seen a written recipe. My grandmother taught her
daughter-in law. Mom taught her daughters; I've taught my son. We all love
it. My 13-year-old nephew even eats any leftovers for breakfast.
Grandma B's Apple Banana Salad
As with many recipes, how much you use depends on how much you want to make.
Mayonnaise
Peanut Butter, creamy
Apples
Bananas
Orange segments
In a large bowl, make the dressing by mixing with a spatula approximately equal
parts mayonnaise and peanut butter...though most of the family likes a bit more
peanut butter. The dressing should be creamy but not runny.
Core, quarter then cut apples into smaller than bite size pieces. Fold the
apples into the dressing as you cut to avoid browning.
Peel and slice the bananas lengthwise. Cut each long slice into smaller than
bite size pieces. Fold in gently. The best bite includes both apple and banana
with enough dressing to hold it together. The salad can be served immediately
or chilled, covered, for a few hours. If made too far in advance the dressing
will separate.
My son likes mandarin orange in his salad. Dad likes chopped nuts. You could
use crunchy peanut butter. While our family favorite may not be the prettiest
salad you'll ever serve, it can't be beat when served with roast or fried
chicken or a baked ham.
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