Banana Salad
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
bananas
|
|
| ½ | cup |
peanuts
(ground) |
|
| 1 | tablespoon |
vinegar
|
|
| 2 | tablespoons |
water
|
|
| 1 | each |
eggs
well beaten |
|
| ⅔ | cup |
sugar
|
|
| 1 | teaspoon |
margarine
or butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
bananas
|
|
| 118 | ml |
peanuts
(ground) |
|
| 15 | ml |
vinegar
|
|
| 3E+1 | ml |
water
|
|
| 1 | each |
eggs
well beaten |
|
| 158 | ml |
sugar
|
|
| 5 | ml |
margarine
or butter |
|
Directions
In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick. When cooled, pour over sliced banana's and top with the ground peanuts.
Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day.
