Recipe by BARBIET
"Various types of lettuce greens & fruit meld for a unique flavor. Everyone who tries it asks for this recipe."
Watch video tips and tricks
blanched slivered almonds
leaf lettuce - rinsed, dried and torn into bite-size pieces
romaine lettuce - rinsed, dried, and torn into bite-size pieces
bananas, peeled and sliced
avocado - pitted, peeled, and cubed
2 (11 ounce) cans
mandarin oranges, drained
red onion, thinly sliced
distilled white vinegar
This was a hit at our 4th of July party. Great flavors in a combination I would never have thought of myself. Methinks there may be a bit too much dressing, good as it is. I would toss maybe 2/3 at first and go from there. Also, I toasted the almonds. Yum.
I like all of these ingredients together, minus the bananas, but the dressing was way too sticky sweet for my taste. I added a few more TBSPS of vinegar to try to sharpen it up, but it was still too clingy and sweet for me. I'm sure there are some people who like this type of dressing though. If I made it again, I would trade the honey for a little bit of white sugar.
This is one of the best salads i have made so far. At first it seemed strange to add these ingrediants all together-my husband did not want to touch it-but once we tried this salad we loved it!! I get requests for this salad from ALL members of my family including the picky eaters and guests rave about this salad when they try it. It's definitely a keeper.
This is a great salad! I made it ahead of time for company, so I tossed the avocado and banana slices with some lemon juice so they wouldn't turn brown.
Simply delicious. I did make a few omissions but it still came out great. I don't like canned mandarins, so I left those out, as well as the almonds just to cut back on the fat. I cut the dressing amount probably in half, eyeballing most ingredients, so it was dressed lightly. I think it would have been too oily if I had used the whole cup of oil. The banana worked surprisingly well in this salad. I will make it again, perhaps splurging on the almonds.
Got rave reviews on this recipe. It is very flexible. The changes I made: shortened the prep time by just using almonds to top the salad. Ommitted the bananas. Added nectarine, apple and grapes that I had on hand. Next time I will try decreasing the amount of oil, increasing the white vinegar a bit and using more dry mustard in the dressing.
This is really good indeed! I added some diced apple, and I left out the onion. The only thing I'd probably change next time is to leave out the banana (or slice it on top when served). They got rather mushy -- and brown. We all really liked this, though. The dressing is sooo good!!
AMAZING SALAD... all the flavors work very well together. Just make sure to slice the onions real thin because they can be over powering. I decided to let them soak inside the dressing before pouring on the salad and it worked like a charm! Will make again, most def!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Unique Fruity Green Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 428
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This dessert salad is creamy with bursts of grape flavor.
See how to make creamy green goddess salad dressing.
See how to make a tasty curry chicken salad with lots of healthy fruit.