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Banana and Potato Salad Recipe

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Banana and Potato Salad Recipe

Prep Time: Cook Time:


  • Bananas, raw | 2.00 medium 7" to 7-7/8" long
  • Sweet Green peppers, raw | 1.00 medium
  • Garlic, raw | 1.00 Tbsp
  • Lemon juice, raw | 1.00 tbsp
  • Butter without salt | 4.00 tbsp
  • White bread, toasted | 2.00 slice, large
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Lemon juice, raw | 1.00 fl oz
  • Chives, raw | 2.00 tbsp chopped
  • Olive oil | 2.00 tablespoon
  • Sweet potato, raw | 6.00 sweetpotato, 5" long
Nutrition Facts (Per Serving)

Calories per serving: 433.88 mg

Fat per serving: 19.43 g

Saturated fat per serving: 8.47 g

Protein per serving: 5.49 g

Sodium per serving: 229.57 mg

Cholesterol per serving: 30.67 g


  1. Thickly slice the banana, de-seed and dice sweet peppers, crush garlic, dice sweet potatoes, remove crust of bread then dice; set them aside.
  2. In a saucepan of boiling water, cook sweet potatoes for about 15 minutes or until tender; drain completely then reserve.
  3. By the time, melt butter in a frying pan, sweet peppers and garlic, cook while stirring for 3 minutes.
  4. Put banana slices into the pan and cook for a minute. Using a slotted spoon, bring out banana from pan and then stir in the potatoes.
  5. Now put bread cubes into the pan and cook while stirring for 2 minutes or until it changes color to golden brown from all sides.
  6. In a small saucepan, mix together lemon juice, chives, honey and oil then heat until honey is runny.
  7. Dish out the potato mixture into a serving dish and add seasoning that suits your taste buds. Pour dressing over the potatoes and sprinkle croutons on top to serve!

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