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Prep Time: 420 Minutes Cook Time: 0 Minutes |
Ready In: 420 Minutes Servings: 4 |
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Carribean salad Ingredients:
4 medium bananas, green (unripe) |
2 cups water |
1 pn salt (or more) |
lemon juice, spray |
1 small cucumber, with peel, thinly |
1 medium ripe tomato, chopped |
1 large celery, halve |
2 medium carrots, finely shredded |
1 avocado, peel pit cube |
lemon juice, sprayed on |
Directions:
1. 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.
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