I sometimes add 1/3 to 1/2 c. toasted coconut to this and use chopped macadamia nuts instead of the pecans. The original recipe called for sour cream, and I used low fat. Now, however, I usually use Greek yogurt. I also sometimes use Splenda instead of sugar if the diabetics in the family will be eating this. The maraschino cherries are included mostly for color. If there are objections to eating them, use 1/4 c. halved raspberries.
Most of the time I spoon this into paper-lined muffing tins. After they are frozen, I remove the salads and put them in a freezer bag for further storage. I have used the silicone muffing liners with success also.
Now I must confess, this not a salad. It is a dessert masquerading as a salad. But who am I to hurt its feelings. So I just plop it on a lettuce leaf, and let it call itself a salad.
Frozen Tropical Salad
3 medium bananas
2 c. sour cream or Greek yogurt
1 can (20 oz.) can crushed pineapple, undrained.
1/2 c. chopped pecans or walnuts
2 T. maraschino cherries
1/2 to 3/4 c. sugar, according to your taste
Peel bananas and place in a medium sized bowl. Mash the bananas well. Add remaining ingredients and blend well. Turn into an oiled 6-cup mold and freeze several hours or overnight. Unmold salad onto a platter lined with lettuce leaves and let stand 15 minutes before serving. Serves 10-12. Or spoon into paper-lined muffin tins and freeze several hours or overnight. Remove paper liners before serving. Makes about 18 salad cups.
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