Salad #22 - Green Banana Salad

This recipe is from Martinique, in the Caribbean. / To server 6 or 8.
4    Green bananas.
Salt.
1    Large tomato, peeled, seeded and carelessly chopped.
1    Cup Sliced celery.
2    Medium-sized carrots, scraped and shredded.
1    Medium-sized avocado, halved, peeled, pitted and sliced.
Lettuce leaves.
1/2 vinaigrette, made with 2 tsp [10ML] Dijon mustard.

Peel the green bananas by cutting through the skin length wise in two or three places, then peeling the skin of in sections. Put the bananas into a saucepan with enough cold water to cover them, and add a little salt. Bring the water to a boil. Reduce the heat, cover and cook for about 10 minutes or until the bananas are tender. Drain, cool, and cut the bananas crosswise into slices lfz inch [ 1 em.] thick.
Mix the bananas, tomato, cucumber, celery, carrots and avocado lightly with the vinaigrette. Line a salad bowl with the lettuce leaves and fill with the banana mixture

Salad #21 - Mango-Papaya Salad

To serve  6 

3  firm ripe mangoes, peeled, pitted and cut into bite-sized pieces 

3  firm ripe papayas, peeled, seeded and cut into bite-sized pieces 

1/4 cup  freshly shredded coconut  / 50 mi. 

1/4 cup  slivered almonds   / 50 mi.

1/3 cup  mayonnaise (recipe, page 166)  / 75 mi. 

1 1/2 tbsp.  fresh lemon juice  22 mi. 

Mix the fruits well. Sprinkle them with the coconut and slivered almonds. Chill. In a small bowl, blend the mayon-naise and lemon juice. Top the salad with the mayonnaise dressing before serving

Salad #20 - Waldorf salad

This recipe, first published in 1896, records the original formula for the now famous if widely varied salad as conceived by Oscar of the Waldorf

To serve 4:

2 : apples, peeled, cored and cut into small pieces, about 1/2 inch [ 1 em.] square
1 cup/250Ml: Celery, cut into 1/2 inch [1cm] pieces.
About 1/4 cup /50ml : Mayonnaise.

Combine the apples and celery, Be careful not to let any seeds of the apples be mixed in. The salad must be dressed with a good mayonnaise.