4 potatoes, peeled and cubed
1 cup chopped celery
1 small head iceberg lettuce
2 medium bananas - peeled, sliced and squeezed
1 cup spinach, washed and dried
Bring a medium saucepan of salted water to a boil. Add potatoes and celery and cook until tender but firm, about 15 minutes. Drain, cool and cool until some 1/2 hour.
Preheat oven to 350 degrees F (175 degrees C).
Stir cheese, water, fresh mint leaves, basil, paprika and seasonings in a medium bowl. Gradually mix in potatoes and celery. Spread evenly over lightly greased 12 (8 inch) multiple-use baking pan.
Bake 15 minutes in the preheated oven, or until cheese is bubbly and lightly browned. Let cool 15 minutes before serving. Thoroughly press potatoes into the salad with a fork.