3 green (unripe) bananas, peeled
2 med. carrots, shredded
1 sm. cucumber, sliced
1 avocado, cubed
Vinaigrette Dressing (recipe follows)
2 c. water
1 tsp. salt
1 med. tomato, chopped
1 stalk celery, sliced

Heat bananas, water and salt to boiling; reduce heat. Cover and
simmer until bananas are tender, about 5 minutes. Drain and cool.
Cut bananas crosswise into 1/2″ slices. Toss bananas and remaining
ingredients with Vinaigrette Dressing. 8 servings.

VINAIGRETTE DRESSING:

1/3 c. olive or vegetable oil
1 clove garlic, chopped
1/2 tsp. prepared dark mustard
2 tbsp. wine vinegar
1 tsp. salt
Dash of pepper

Mix all ingredients, chill.