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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