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1
For the dressing: add fat-free dressing to the reserved tomato juice to make one-tablespoon per serving.
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2
Heat water in skillet; sprinkle in a little salt; reduce heat and add the bananas; simmer about 2 minutes per side.
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3
Drain and cool (with cold tap water on gentle spray).
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4
Spray with a little fresh lemon juice and set aside to air-dray.
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5
While drying, chop and slice.
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6
Assemble the salad.
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7
Add up to 1/2 cup of thinned dressing.
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8
Cut bananas into 1/2-inch slices and incorporate into salad.
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9
Then add the finely shredded carrot and toss.
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10
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.
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11
*TIP: Instead of frying the bananas or plantains, this recipe boils them.
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12
If boiled too long or vigorously, the bananas brown and distintegrate.
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13
It happens fast.
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14
*PANTRY: Plaintains may be used.
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15
We use a (nearly) fat-free Southwest style (tomato and red bell pepper) vinaigrettes bottled by Brianna.
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16
*LINK: Fat-Free Italian Salad dressing.
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17
*VARIATION: Asian soy ginger salad dressing thinned with with selzer or ginger ale or fresh orange juice.
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18
* Heat it up with a drop of hot sauce or a little minced fresh jalapeno.
