"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Rowlands' Banana Pineapple Salad, by Mollie C. Stofan, is from McKee Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 head iceberg lettuce 2-3 bananas 1 can chunk pineapple strained (reserve juice) 1/2 c. Miracle Whip salad dressing pineapple juice
In salad bowl, break apart head of lettuce; slice up bananas. Add strained pineapple chunks. In a small bowl, mix Miracle Whip and gradually add pineapple juice. Mix well. Adjust accordingly to more or less Miracle Whip and reserve juice - want consistency of regular dressing (not too thick and not too thin). Pour over salad and toss well.
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