Shipwreck Fruit Salad


  • 1/2 cup flaked coconut
  • 2 large or 4 small bananas
  • 4 large pieces leaf lettuce
  • 6 tablespoons mayonnaise or vanilla yogurt
  • 1/4 cup slivered almonds
  • 1/2 cup Sun-Maid Fruit Bits
  • Directions:

    TOAST coconut by stirring in a nonstick skillet over medium heat until coconut is lightly browned, about 3 to 4 minutes. Place coconut on a small plate.
    PEEL bananas; cut large bananas in half crosswise.
    LINE 4 salad plates with lettuce. Spread mayonnaise on bananas and roll in coconut, then place bananas on top of lettuce leaves.
    SPRINKLE slivered almonds and Fruit Bits evenly over salads.

    Makes 4 servings.

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