| 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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