Salad
Filipino Green Salad - Ensaladang Pinoy
Ingredients: * 6 large iceberg lettuce leaves * 2 medium tomatoes * 1 thinly sliced cucumber * 1 thinly sliced small onion * _______ * Dressing * ------------ * ¼ cup sugar * ¼ cup vinegar * 1 tsp fish sauce * ½ tsp salt * ¼ tsp ground black pepper
Preparation:
1. Use your hands to tear the lettuce leaves into medium sized pieces. 2. Cut each tomato into 12 wedges. 3. Put all the vegetables into a large salad bowl and give it a quick toss. 4. Combine all ingredients for the dressing and mix well so that the sugar and salt dissolve. An easy way to do this is to put all the ingredients for the dressing into a small bottle. Close the cap tightly and shake well. 5. Pour the dressing over the salad and toss just before serving.
Preparation tip: You can optimize preparation time by making the dressing ahead of time and storing it in an air tight container in the fridge.
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Mixed Vegetable Salad with Mango Coconut Dressing
For the dressing
1 ripe mango, diced
1/2 cup fresh coconut milk
1 tablespoon extra virgin coconut oil
2 tablespoons extra virgin olive oil
1 tablespoon coconut vinegar juice from 1 lemon
1 teaspoon paprika
1/2 teaspoon sea salt pinch of chili flakes pinch of white pepper
For the salad
1 red or green bell pepper, seeded and cut into 1-inch-thick strips
1 eggplant, cut diagonally into 1/4-inch-thick slices sea salt and black pepper, to taste
2 tablespoons extra virgin olive oil
200 grams assorted organic lettuce, washed and dried
1 small head cauliflower, cut into florets and blanched
1 carrot, sliced into thin rounds and blanched
1 to 2 yellow sweet potatoes, boiled with skin on then peeled and cut into 1 1/2-inch pieces 1 Make the dressing: Place all ingredients in blender and process until a smooth texture is achieved. Adjust seasoning. Pour into a bowl or small pitcher. Let rest for about 10 to
Ingredients: * 6 large iceberg lettuce leaves * 2 medium tomatoes * 1 thinly sliced cucumber * 1 thinly sliced small onion * _______ * Dressing * ------------ * ¼ cup sugar * ¼ cup vinegar * 1 tsp fish sauce * ½ tsp salt * ¼ tsp ground black pepper
Preparation:
1. Use your hands to tear the lettuce leaves into medium sized pieces. 2. Cut each tomato into 12 wedges. 3. Put all the vegetables into a large salad bowl and give it a quick toss. 4. Combine all ingredients for the dressing and mix well so that the sugar and salt dissolve. An easy way to do this is to put all the ingredients for the dressing into a small bottle. Close the cap tightly and shake well. 5. Pour the dressing over the salad and toss just before serving.
Preparation tip: You can optimize preparation time by making the dressing ahead of time and storing it in an air tight container in the fridge.
]
Mixed Vegetable Salad with Mango Coconut Dressing
For the dressing
1 ripe mango, diced
1/2 cup fresh coconut milk
1 tablespoon extra virgin coconut oil
2 tablespoons extra virgin olive oil
1 tablespoon coconut vinegar juice from 1 lemon
1 teaspoon paprika
1/2 teaspoon sea salt pinch of chili flakes pinch of white pepper
For the salad
1 red or green bell pepper, seeded and cut into 1-inch-thick strips
1 eggplant, cut diagonally into 1/4-inch-thick slices sea salt and black pepper, to taste
2 tablespoons extra virgin olive oil
200 grams assorted organic lettuce, washed and dried
1 small head cauliflower, cut into florets and blanched
1 carrot, sliced into thin rounds and blanched
1 to 2 yellow sweet potatoes, boiled with skin on then peeled and cut into 1 1/2-inch pieces 1 Make the dressing: Place all ingredients in blender and process until a smooth texture is achieved. Adjust seasoning. Pour into a bowl or small pitcher. Let rest for about 10 to