My 89-year-old father remembers his mother "always" making this Apple Banana Salad. I've never known anyone other than a relative to have 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 grandson even eats leftovers for breakfast.
As with many recipes, how much you use depends on how much you want to make. My son likes mandarin oranges in his salad. Dad likes chopped nuts. You can also use crunchy peanut butter.
Creamy Peanut Butter (or crunchy, optional)
Mandarin orange segments (optional)
Chopped nuts (optional)
Mix the dressing in a large bowl with a spatula using equal parts mayonnaise and peanut butter - though most of our family likes a bit more peanut butter.
The dressing should be creamy, but not runny.
Core, quarter and then cut apples into smaller-than-bite-sized pieces. As you cut, fold the apple into the dressing to avoid browning.
Peel and slice the bananas lengthwise. Cut each long slice into smaller-than-bite-sized pieces. Fold banana 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 and covered, for a few hours. Don't make it too far in advance or the dressing will separate.
While our family favourite may not be the prettiest salad you'll ever serve, it can't be beat when eaten with roast beef, fried chicken or a baked ham.
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