INGREDIENTS

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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