Joys Green Banana Salad Food

JOY'S GREEN BANANA SALAD

Joy's Green Banana Salad image

A recipe from my kitchen when I was in Puerto Rico made with green bananas, sweet onion and bacon in a vinegar dressing. I have served it to my North American friends and they love it as well. It is great to serve instead of the same ol' potato salad. Dare to try something new?

Provided by Joy

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

6 small unripe (green) bananas
2 tablespoons olive oil, divided
1 green bell pepper, sliced into thin rings
1 cup small shrimp - peeled and deveined
1 cup crabmeat
1 sweet onion, chopped
1 pinch salt and pepper to taste
1 teaspoon white sugar
¾ cup red wine vinegar
2 slices crisp cooked bacon, crumbled
1 hard-cooked egg, peeled and sliced

Steps:

Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.1 g, Cholesterol 80.6 mg, Fat 6.5 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 1 g, Sodium 135.5 mg, Sugar 2 g

GREEN BANANA SALAD

Green Banana Salad image

Make and share this Green Banana Salad recipe from Food.com.

Provided by beachy9211

Categories Refrigerator

Time 7h

Yield 4 serving(s)

Number Of Ingredients 10

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 tomatoes, chopped
1 large celery, halve
2 medium carrots, finely shredded
1 avocado, peel pit cube
lemon juice, sprayed on

Steps:

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.

Nutrition Facts : Calories 217.3, Fat 8, SaturatedFat 1.2, Sodium 45.1, Carbohydrate 38.6, Fiber 8.3, Sugar 18.6, Protein 3.4

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