*  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 [email protected] 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