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Green Banana Salad (Caribbean)

A home-style Green Banana Salad (Caribbean) made with Water, Salt, and Fat Free Southwestern Salad Dressing. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 pinch
• 8 tbsp

Method (preview)

1. 1

   Recipe By: Betty Crocker’s International Cookbook (1980)

2. 2

   Serving Size: 8 Preparation Time:2:20

3. 3

   Categories: 4Star Eat-Lf Mailing List

4. 4

   Salad Chill.Time

5. 5

   For the dressing: add fat-free dressing to the reserved tomato juice to make one-tablespoon per serving.

6. 6

   Heat water in skillet; sprinkle in a little salt; reduce heat and add the bananas; simmer about 2 minutes per side.

7. 7

   Drain and cool (with cold tap water on gentle spray).

8. 8

   While drying, chop and slice.

9. 9

   Assemble the salad.

10. 10

    Add up to 1/2 cup of thinned dressing.

11. 11

    Cut bananas into 1/2-inch slices and incorporate into salad.

12. 12

    Then add the finely shredded carrot and toss.

13. 13

    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.

14. 14

    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.