| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | 4star, Chill.time, Eat-lf mail, Salad | 8 | Servings |
INGREDIENTS
| 4 | Bananas, green unripe | |
| peeled | ||
| 2 | c | Water |
| 1 | pn | Salt, or more optional |
| Lemon juice, spray | ||
| 1 | Cucumber, with peel thinly | |
| sliced 1/8" | ||
| 1 | Ripe tomato, chopped | |
| reserve the juice for | ||
| salad | ||
| dressing | ||
| 1 | Celery stalk, halve | |
| lengthwise and thinly | ||
| sliced | ||
| 2 | Carrots, finely shredded | |
| 1 | Avocado, peel pit cube | |
| Lemon juice, sprayed on | ||
| avocado | ||
| 8 | T | 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
1997 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,
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