Elaine Walker, Salads

Plantation Salad

1 quart mixed salad greens
1-10 oz. package frozen artichoke hearts, cooked, drained and chilled
1 c. orange sections
1/2 c. water chestnuts, sliced
2 bananas, sliced

Dressing
1 ripe banana, mashed
1 c. sour cream
1/4 c. sugar
1 T. lemon juice
1 T. poppy seeds
1 t. dry mustard
3/4 t. salt

Blend dressing ingredients until smooth.

In a large bowl, toss the salad greens with 3/4 c. dressing. Add the artichoke hearts, orange sections and bananas. Toss with additional dressing.