Green banana salad(caribbean)

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