Green banana salad

Yield: 6 servings

Measure Ingredient
½ cup Vegetable oil
2 mediums Yellow onions; thinly sliced
2¼ pounds Green bananas; peeled, and
\N \N Sliced 1/4\" thick
2 tablespoons White wine vinegar
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Juice of 1 lime

Mix all the ingredients as for potato salad. Let them sit for 1 hour or so before serving. This recipe serves 6 as a side dish.

Comments: Craig, my assistant, and I were very surprised to see this sala on the menu of a delightful Puerto Rican restaurant in Miami called El Coqui, or The Little Frog. They fed us very well and we finally realized that plantains and green bananas are just as versatile as potatoes. This recipe is a perfect example.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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