Instructions: 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-dry. 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 disintegrate. It happens fast.
*PANTRY: Plantains 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 seltzer or ginger ale or fresh orange juice.
* Heat it up with a drop of hot sauce or a little minced fresh jalapeno.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.