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Banana-Nut Green Salad

Total Time

Prep: 15 min. Bake: 20 min.


10 servings

Ripe sliced bananas and crunchy ginger-roasted walnuts create a yummy combo in this fresh tossed salad. Swap in Gorgonzola cheese for extra flavor. —Betty Jean Nichols, Eugene, Oregon
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  • 1 tablespoon vegetable oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon onion powder
  • 1 cup walnut halves
  • 1/3 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • SALAD:
  • 12 cups torn leaf lettuce
  • 4 medium firm bananas, cut into 1/2-inch slices
  • 2/3 cup crumbled blue cheese


  1. Preheat oven to 300°. In a bowl, combine the oil, soy sauce, salt, ginger and onion powder. Add walnuts; toss to coat. Transfer to an ungreased baking sheet. Bake until nuts are lightly browned and evenly coated, 18-20 minutes, stirring every 5 minutes. Set aside.
  2. In a small bowl, whisk the dressing ingredients. In a large bowl, combine the lettuce and bananas. Drizzle with dressing; toss to coat. Sprinkle with cheese and toasted walnuts. Serve immediately.

Nutrition Facts

1 cup: 219 calories, 16g fat (3g saturated fat), 7mg cholesterol, 340mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 5g protein.

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