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In New Zealand this salad, or a variation of it, is often served for summer afternoon tea.
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| What You Need: |
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3 bananas, peeled and sliced in half lengthwise
Watercress or leafy lettuce, washed and dried
2 navel oranges, peeled, sectioned, and membranes removed
¼ cup fresh lemon juice
¼ cup sugar
1 cup heavy cream, whipped
½ cup chopped walnuts
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| How To Cook: |
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1. For each serving, place half a banana over watercress or lettuce on a small plate.
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2. Put orange sections around it.
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3. Combine lemon juice, sugar, and cream; spoon over fruit; sprinkle with nuts.
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