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1 crisp lettuce, separated into leaves
Arrange half the lettuce leaves in a shallow salad bowl.
Shred the remaining lettuce into a mixing bowl and pour over the Vinegar-and-Oil dressing. Toss to coat well.
Sprinkle the bananas with the lemon juice. Add half the bananas and the Brazil nuts to the shredded lettuce and toss to combine.
Pile the nut and banana mixture on top of the lettuce leaves in the serving bowl.
Arrange the remaining banana slices around the edge in a ring and serve.
Posted by Carol Fox
Nutritional Info Per Serving: N/A
4 tbsp. Vinegar-and-Oil Dressing (click here for recipe)
3 bananas, peeled and thinly sliced
1 tbsp. lemon juice
4 ounces Brazil nuts, finely chopped