Total Time
3hrs 28mins
Prep 3 hrs 20 mins
Cook 8 mins

I saw this on Paula's Home Cooking. I've not made it yet. May try for this weekend. Please let me know what you think! (sounds really odd.)

Ingredients Nutrition


  1. In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.
  2. Mix dressing ingredients and let stand for 5 minutes.
  3. Spread dressing over entire top of salad, covering it completely.
  4. Sprinkle cheese, green onions, and bacon over salad.
  5. Refrigerate for 3 to 4 hours before serving.
Most Helpful

4 5

I liked it!! So did my adult friends. The kids, however, were picking out the stuff they didn't like. I don't like bell pepper, so I didn't use that. The recipe has 2 16-oz cans of water chestnuts, but the real recipe on the food network calls for 2 8-oz cans. I also toasted the nuts (pecans) and used golden raisins instead of regular ones. It kept really well over night and is still crisp on the third day! One key to the recipe, I think, is to use bananas that are not very ripe. I used yellow ones that still had a touch of green and no brown spots. I think riper ones would have been too overpowering.

5 5

Weird and wonderful!

5 5

Took this to a friend's house as a side dish to fried chicken and it was a HUGE HIT! This traveled well and was loved by all. I will definitely make it again!