Name: Green Banana Salad (Caribbean)
Ingredients: 4 md Bananas, green (unripe), peeled; 2 c Water; 1 pn Salt, or more, optional; Lemon juice, spray; 1 sm Cucumber, with peel, thinly sliced (1/8"); 1 md Ripe tomato, chopped, reserve the juice for salad dressing; 1 lg Celery stalk, halve lengthwise and thinly sliced; 2 md Carrots, finely shredded; 1 Avocado, peel pit cube; Lemon juice, sprayed on avocado; 8 tb Fat-free Southwestern Salad Dressing, (see link) thinned with reserved tomato juice; Honey-roasted sunflower seeds, optional garnish; 8 Whole wheat dinner rolls, warmed

CATEGORY	CUISINE	TAG	YIELD
Grains	Caribbean	4star, Eat-lf mail, Salad, Chill.time	8	Servings

INGREDIENTS

4	md	Bananas, green (unripe), peeled
2	c	Water
1	pn	Salt, or more, optional
		Lemon juice, spray
1	sm	Cucumber, with peel, thinly sliced (1/8")
1	md	Ripe tomato, chopped, reserve the juice for salad dressing
1	lg	Celery stalk, halve lengthwise and thinly sliced
2	md	Carrots, finely shredded
1		Avocado, peel pit cube
		Lemon juice, sprayed on avocado
8	tb	Fat-free Southwestern Salad Dressing, (see link) thinned with reserved tomato juice
		Honey-roasted sunflower seeds, optional garnish
8		Whole wheat dinner rolls, warmed

INSTRUCTIONS

DRESSING
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%.
Recipe by: Betty Crocker's International Cookbook (1980) Posted to Digest
eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997

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