Going bananas over salad
As gardens produce fresh leaf lettuce this time of year, my mouth waters for Banana Lettuce Tossed Salad.
I remember as a young girl, Mom would make Banana Lettuce Tossed Salad quite often using lettuce from the garden. It is one of my favorite salads.
The flavor compliments any meat served from the grill, but I especially like to serve it with grilled pork steaks.
Banana Lettuce Tossed Salad
1/3 cup light cream or milk
1/3 cup salad dressing
2 tablespoons sugar
1/2 head lettuce, chopped
2 large bananas, sliced
1/4 cup cashew nuts, broken
Mix together cream, salad dressing and sugar; pour over the lettuce, bananas and cashews. Toss lightly. Serve immediately.
Grilled Honey-Soy Pork Steaks
Serving size: 4
2 1/2-pound pork blade steaks, cut 1-inch thick
2 small cloves garlic, minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator for four to 24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, seven minutes per side, turning once.
Lo-Fat Mojos
Serving size: 4
3 eggs
3 cups cornflake crumbs
6 tablespoons Chili powder
2 tablespoons garlic salt
4 medium potatoes, cut into wedges
1 teaspoon parsley flakes
Lightly beat eggs in a shallow bowl. In another bowl, combine crumbs, chili powder, parsley flakes and garlic salt. Dip potatoes into eggs and then into the crumb mixture; coat completely. Arrange potatoes in one layer on baking sheets coated with vegetable cooking spray. Bake at 375 degrees for 20 minutes. Turn potatoes, bake 10-15 minutes longer, until potatoes are brown and crisp and the insides are tender when tested with a fork. Serve immediately with low-fat or fat-free sour cream.
GARY'S TIP: Put vegetables in water after the water boils, not before, to be sure to preserve all the vegetables' vitamins.
FOOD FOR THOUGHT: In listening quietly to the troubles of others, our own burdens are sometimes lightened.