Green Banana Salad(Caribbean)

* Exported from MasterCook *

Green Banana Salad (Caribbean)

Recipe By : Betty Crocker's International Cookbook (1980)
Serving Size : 8 Preparation Time :2:20
Categories : 4Star Eat-Lf Mailing List
Salad Chill.Time

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium bananas, green (unripe) -- peeled
2 cups water
1 pinch salt -- or more, optional
lemon juice -- spray
1 small cucumber, with peel -- thinly sliced (1/8")
1 medium ripe tomato -- chopped
reserve the juice for salad dressing
1 large celery stalk -- halve lengthwise
and thinly sliced
2 medium carrots -- finely shredded
1 avocado -- peel pit cube
lemon juice -- sprayed on avocado
**For the dressing:
8 tablespoons fat-free Southwestern Salad Dressing -- (see link)
thinned with reserved tomato juice
honey-roasted sunflower seeds -- optional garnish
8 whole wheat dinner rolls -- warmed

For the dressing: add fat-free dressing to the reserved tomato juice to
make one-tablespoon per serving.

Heat water in skillet; sprinkle in a little salt; reduce heat and add the
bananas; simmer about 2 minutes per side. Drain and cool (with cold tap
water on gentle spray). Spray with a little fresh lemon juice and set
aside to air-dray. While drying, chop and slice. Assemble the salad. Add
up to 1/2 cup of thinned dressing. Cut bananas into 1/2-inch slices and
incorporate into salad. Then add the finely shredded carrot and toss. Chill
for 1 to 3 hrs and serve with seeds or wheat-germ and/or a whole wheat
dinner roll with added grains and seeds.

*TIP: Instead of frying the bananas or plantains, this recipe boils them.
If boiled too long or vigorously, the bananas brown and distintegrate. It
happens fast. *PANTRY: Plaintains may be used. We use a (nearly) fat-free
Southwest style (tomato and red bell pepper) vinaigrettes bottled by
Brianna. *LINK: Fat-Free Italian Salad dressing. *VARIATION: Asian soy
ginger salad dressing thinned with with selzer or ginger ale or fresh
orange juice. * Heat it up with a drop of hot sauce or a little minced
fresh jalapeno.

Edited for MasterCook software by phannema@wizard.ucr.edu and sent to
Eat-lf mailing list on 4/23/97. MC estimates 160 cals, 4.5 g fat; 23.4%.

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Nutr. Assoc. : 2142 0 0 0 3010 0 0 0 0 0 0 0 0 25018 0 0 0