Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 md Bananas, green (unripe),
- 1 pn Salt, or more, optional
- Lemon juice, spray
- 1 sm Cucumber, with peel, thinly
- 1 md Ripe tomato, chopped,
- 1 lg Celery stalk, halve
- 2 md Carrots, finely shredded
- 1 Avocado, peel pit cube
- Lemon juice, sprayed on
DRESSING
- 8 tb Fat-free Southwestern Salad
- Honey-roasted sunflower
- 8 Whole wheat dinner rolls,
- 2 c Water
Preparation
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 Crockers International Cookbook (1980) Posted to Digest eat-lf.v097.n108 by PATh on Apr 23, 1997
