Kiwi, Mango and Strawberry

Salsa

Ingredients
 12 large strawberries, hulled and diced
 6 kiwi, peeled and diced
 1 large mango, peeled and diced, pit
discarded
 1/2 small onion, peeled and diced
 1/2 jalapeno pepper, seeded and minced
 1/2 bunch cilantro, stemmed and coarsely
Berry Salsa with Honey-Lime Dressing
chopped
 1 lime, juiced
 salt and pepper to taste
Ingredients
Instructions
 1 cup raspberries
 1 cup blueberries 1. In a large bowl, add strawberries, kiwi,
 1 cup blackberries mango, onions, jalapeno, and cilantro.
 1 cup strawberries, hulled and quartered 2. Add lime juice and season with salt and
pepper to taste. Gently toss to combine.
Serve immediately.

 1 tablespoon lime juice

Asian Chicken Salad Recipe
 1 tablespoon cider vinegar
 1 tablespoon honey
Ingredients
 1 tablespoon cilantro or mint leaves,
stemmed and coarsely chopped  2 boneless chicken breasts, skin on
 5 cups Chinese cabbage, sliced thin
Instructions  ½ cup shredded carrot
1. In a bowl, combine raspberries,  ½ cup minced scallion
blueberries, blackberries and  ½ cup sliced almonds
strawberries.  ¼ cup chopped fresh cilantro
2. In another bowl, combine lime juice,  2 tbsp toasted sesame seeds
cider vinegar, and honey. Stir until  Dressing:
blended.  2 tbsp extra olive oil
3. Add cilantro to berries and pour lime-  2 tsp soy sauce
honey mixture. Gently toss to combine.
 ¼ cup rice vinegar
Serve immediately.
 3 tbsp honey
 1 pinch red pepper flakes
 Salt and white pepper to taste

Instructions
 1. Preheat broiler. Place a stainless steel or cast iron 3. The best way is to grill the washed eggplants over
skillet in the broiler, about 7 inches from the heat hot coals.
source, to get it very hot. Season chicken with a 4. This brings out a deep taste to the eggplant.
little salt and pepper. 5. The second best way is to bake the eggplants in a
2. While 350-degree Fahrenheit oven for 20 – 25 minutes.
pan is heating, 6. This method produces a drier eggplant which is
thinly slice easier to peel.
cabbage, and 7. When expedience is of essence, or there are no
shred carrot. hot coals available, just boil the eggplant in a big
Chop cilantro pot for 5 minutes.
and scallion 8. Let the eggplant cool. Peel the skin off, trying to
cabbage and preserve as much of the flesh as possible.
carrot mixture. 9. With a fork, mash the eggplant in a bowl. Stir in
Add sliced the vinegar, garlic, salt and pepper.
almost. 10. Cool for half an hour.
3. When pan is hot, about 10 minutes, remove from 11. Garnish with sliced Red salted Egg and Green
broiler, and place chicken in pan, skin side up, and Mango
return to broiler. Cook for about 15 minutes
depending on thickness of chicken. When done
and cool enough to touch, remove skin, and cut
into bite – size pieces.
Pineapple Salsa
4. Whisk together olive oil, soy sauce, rice vinegar,
honey, red pepper flakes, salt, and pepper. Toss Yield: about 2 Cups
with cabbage mixture and chicken. Sprinkle with
sesame seeds. Ingredients

 1 whole pineapple, peeled and diced

Filipino Eggplant Salad Recipe  1 small onion, peeled and finely
chopped
 ½ bunch cilantro, stemmed and
Ingredients chopped
 1 serrano pepper, seeded and minced
 6 – 8 slim  juice of 1 lime
Japanese eggplants (not
the fat aubergines
 ¼ teaspoon salt
commonly available in
 American grocery Instructions
stores)
 3–6 1. In a bowl, combine pineapples,
cloves of onion, cilantro, chili pepper, lime
garlic,
juice and salt. Gently toss to
peeled and
crushed combine. Serve immediately.
 2 tsps of
salt Filipino Mango and Tomato Salad
 6 – 8 tsp
of spicy Author: Lalaine | Kawaling Pinoy
vinegar Recipe type: Side Dish
 1 tsp of Cuisine: Filipino
black Yield: 2 to 3 Cups
pepper
 Red Salted Egg (for garnish) Ingredients
 Green Mango (Small sized for garnish)
  1 large ripe but very firm mango,
peeled and julienned
Instructions  1 large Roma tomato, seeded and
1. Filipino Eggplant Salad Cooking Instructions:
diced
2. Prepare eggplant  ½ small red onion, peeled and diced
 ¼ bunch cilantro, stemmed and 4. Add chili pork, patis, sugar, peanuts and siling
coarsely chopped labuyo, Mix well.
5. Saute for 3 minutes, then set aside to cool.
 ¼ cup vinegar
6. When ready for serving, combine the mangoes
 3 tablespoons fish sauce and sauted mixture in a bowl
 1 teaspoon canola oil 7. Line a serving platter with lettuce leaves. Put
 1 tablespoon sugar mango salad on it..
 ¼ teaspoon freshly-ground pepper
Buko Pandan Salad Recipe
Instructions

1. In a bowl, combine mangoes,

tomatoes, red onions and cilantro.
Toss gently to combine.
2. In a bowl, combine vinegar, fish
sauce and oil. Add sugar and
pepper. Whisk together until well
blended.
3. Cover and refrigerate for about 10
minutes to allow flavors to meld.

Ingredients
 8 leaves of Pandan – (must be cleaned well)
Green Mango Salad Recipe  5 Buko (Coconut)not too hard, not too soft- Grated to
strips
 Water approx. 10 cups
 3 small cans of Nestle Cream
 1 medium can of Condensed Milk
 2 bars of Green Gulaman
 1¾ Cups Sugar (more if you want it sweeter)
 1 cup Kaong (optional)

Ingredients Instructions
 3 ½ cups green mango strips, peeled 1. Buko Pandan Salad Preparation Instructions:
 2 tbsp. calamansi juice mixed with 2 tbsp. water 2. Boil water together with 8 pandan leaves that are
 1 tbsp. corn oil individually twisted to break the fibers and
 1 tsp. minced garlic expose the juice. Simmer for 20 minutes.
3. Before adding 2 bars of gulaman, make sure you
 ½ cup minced onions
remove the pandan leaves and check if the
 1 cup minced dried chili pork remaining water is equal to 8 cups – 1 bar of
 2 tsp. patis gulaman is good for 4 cups of liquid. If it is not 8
 2 tbsp. fried peanuts, chopped. cups, less will mean hard gulaman and more than
 2tbsp. white sugar 8 cups will result in mushy soft gulaman.
 1-2 pcs. siling labuyo, sliced diagonally lettuce leaves 4. Ensuring gulaman is well-dissolved stir well.
to line servingplatter. 5. Add sugar while mixing. Do this for 5 minutes.
 6. Pour through a strainer into cooling trays. Wait
till it cools and hardens, then put in fridge.
Instructions 7. Meanwhile, mix the grated buko with the 3 cans of
cream and 1 can ofcondensed milk.
1. Soak mango strips in calamansi juice for 5 8. Add kaong if you prefer.
minutes in refrigerator. 9. Get gulaman from ref and cut into 1 cm cubes.
2. Drain well and put back in refrigerator. 10. Mix with buko mixture.
3. In a frying pan, heat soma oil. Saute garlic. Add 11. Served with Vanilla Ice Cream on top for a more
onions and cook until wilted. delectable treat.
 Coleslaw Recipe

Ingredients
 Ingredients:
 2 cups finely shredded cabbage
 1 cup thinly sliced carrots
 ⅓ cup crushed pineapple, well-drained
 ¼ cup raisins
 ¼ cup white sugar

 For dressing:
 ¾ cup mayonnaise
 ¼ cup thick whipping cream

Instructions
1. Put all ingredients in a bowl
2. Mix well and chili before serving.
 4. Add the macaroni. Gently fold until
Bacon and Egg macaroni gets coated with the dressing.
5. Add eggs and bacon. Continue to fold the
Macaroni Salad with mixture until all ingredients are well
distributed. Note: Add more salt and
Green Peas pepper if needed.
6. Transfer to a serving bowl. Serve!

Buko Salad Recipe

This is a recipe for macaroni salad with bacon

and egg.

Course Salad
Cuisine American
Keyword bacon and egg salad, mac salad,
macaroni salad, mayo, mayonnaise
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings
Calories 350 kcal
Author Vanjo Merano
Ingredients
 4 cups young coconut (buko), shredded
Ingredients  12 ounces coconut gel (nata de coco), drained
 1 lb macaroni  8 ounces pineapple chunks, drained
 6 pieces eggs boiled and cubed  7 ounces table cream
 10 pieces bacon cooked and chopped  6 ounces sugar palm fruit (kaong), drained
 1 cup green peas cooked  2 cans fruit cocktail, drained
 1 piece onion minced  1 can sweetened condensed milk
 3 stalks celery minced
 1 teaspoon sugar Instructions
 2 teaspoons salt
 1/4 teaspoon ground black pepper 1. In a mixing bowl, combine young coconut, kaong,
nata de coco, pineapple chunks, and fruit cocktail.
 1 1/2 quart water
Gently stir to distribute the ingredients.
US Customary - Metric 2. Add sweetened condensed milk and table cream.
Mix until all the ingredients are properly
Instructions distributed.
1. Boil water in a cooking pot. Add 1 3. Refrigerate for at least 4 hours or place in the
teaspoon salt and macaroni. Cook for 7 freezer for 1 hour.
minutes. Drain the water and let macaroni 4. Transfer to a serving bowl.
cool down. Set aside. 5. Serve for dessert.
2. Combine mayonnaise, remaining salt,
ground black pepper, and sugar in a large
bowl. Mix well.
3. Add onion, green peas, and celery. Mix
until well blended.
 6. Add the macaroni. Continue to fold until all
Classic Macaroni the ingredients are well blended.
7. Cover the bowl. Refrigerate the macaroni
Salad Recipe salad for at least 3 hours.
8. Transfer to a serving bowl. Serve cold.
9. Share and enjoy!

Salted Eggs and

Tomato Salad

This is a recipe for Classic Macaroni Salad.

Course Macaroni Salad
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 6 Prep Time 5 minutes
Author Vanjo Merano Cook Time 1 minute
Total Time 6 minutes
Ingredients
 1 lb. elbow macaroni Servings
 1 1/2 cups Lady's Choice Mayonnaise Author Vanjo Merano
 1 medium red bell pepper
 1 medium green bell pepper Ingredients
 1/4 cup minced carrot  2 salted duck eggs itlog na maalat
 1/2 cup minced celery  2 medium plum tomatoes cubed
 1 medium onion minced  1 teaspoon fish sauce
 4 tablespoons distilled or white vinegar Instructions
 2 1/4 tablespoons mustard powder 1. Slice the salted eggs in half.
 4 tablespoons granulated white sugar
 1/2 teaspoon ground black pepper 2. Scrape the egg white and yolk then
 4 teaspoons salt arrange in a bowl.
 5 quarts water for boiling macaroni 3. Add the cubed tomatoes and fish sauce.
Mix well.
Instructions 4. Serve. Share and enjoy!
1. Pour water into a cooking pot. Let boil.
2. Add 2 teaspoons salt and then put-in the
elbow macaroni. Continue to boil for 6
minutes.
3. Drain the water and add cold water into the
pot. Let is stay for 3 minutes and then
drain. Set the macaroni aside.
4. Combine mayonnaise, vinegar, mustard
powder, ground black pepper, salt, and
sugar. Mix well.
5. Add the minced vegetables (onion, carrot,
celery, and bell peppers). Fold the mixture
until blended.
Easy Macaroni Salad Ensaladang Filipino
Recipe

Prep Time 10 minutes

Cook Time 20 minutes
Total Time 30 minutes
Prep Time 10 minutes
Servings
Cook Time 12 minutes
Author Vanjo Merano
Total Time 22 minutes
Servings Ingredients
Author Vanjo Merano  2 medium chinese eggplant
 1 medium plum tomato sliced and half
Ingredients  1 medium yellow onion peeled and sliced
 1 lb. elbow macaroni cooked according to in half
package instructions  1/2 cup cane or white vinegar
 1/2 cup mayonnaise  1/4 teaspoon ground black pepper
 1/4 cup sour cream  1/2 teaspoon sugar
 1 teaspoon mustard powder  1/4 teaspoon salt
 1/2 cup minced celery  1/4 cup shrimp paste
 1 small red onion minced
 1 tablespoon minced parsley flat leaf Instructions
 2 tablespoons sweet relish 1. Heat-up the grill. Grill the eggplant, onion,
 1 1/2 teaspoon granulated white sugar and tomato. The onion and tomato should
only be grilled for 3 minutes per side, while
 salt and ground black pepper to taste
the eggplant should be grilled longer until
Instructions the inner part is fully cooked and soft. This
1. Combine the cooked macaroni, should take around 10 to 12 minutes per
mayonnaise, and sour cream. Mix well. side or more.
2. Add the onion, sweet relish, celery and 2. Once the eggplant, tomato, and onion are
parsley. Fold to mix the ingredients. done, peel the skin from the eggplant and
slice. Slice the tomato and onion, as well.
3. Put-in the mustard powder, ground black Arrange in a serving plate.
pepper, sugar, and salt. Continue to fold
until all the ingredients are well 3. Combine vinegar, sugar, salt, and ground
incorporated. black pepper in a bowl. Stir. Make sure that
the salt and sugar dissolves completely.
4. Transfer to a serving bowl. Serve. Pour over the tomato, eggplant, and onion.
5. Share and enjoy! 4. Serve with shrimp paste on the side.
5. Share and enjoy
Broccoli Bacon Filipino Chicken
Salad Recipe Macaroni Salad
Recipe

Prep Time 10 minutes

Cook Time 35 minutes
Total Time 45 minutes
Servings
Author Vanjo Merano
Ingredients
Prep Time 15 minutes  1 lb. elbow macaroni
Cook Time 10 minutes  1 lb. chicken
Total Time 25 minutes  3/4 cup light mayonnaise
 1 20 oz. can pineapple tidbits, drained
Servings  3/4 cup minced carrots
Author Vanjo Merano  3/4 cup raisins
 1 cup shredded sharp cheddar cheese
Ingredients  1/4 teaspoon garlic powder
 6 bacon slices cooked  4 cups water
 1 head broccoli florets chopped  Salt and pepper to taste
 1 cup shredded monterrey jack cheese Instructions
 1/2 small sweet onion minced 1. Bring water to a boil. Once the water starts
 2 tablespoons rice vinegar or white wine boiling, add 1 teaspoon salt and then put-in
vinegar the chicken. Boil the chicken for 25
minutes. Drain the water and let the
 1 tablespoons granulated white sugar chicken cool.
 1/4 teaspoon ground black pepper 2. Discard the bone from the meat and then
 1/4 teaspoon salt shred the chicken meat using your clean
 1/2 cup mayonnaise hands. Set aside.
 3/4 cup roasted cashews 3. Cook the elbow macaroni according to
package instructions. Drain and then set
Instructions aside
4. In a large mixing bowl, combine the
1. Prepare the dressing by combining the
mayonnaise, garlic powder, 3 tablespoons
vinegar, mayonnaise, sugar, pepper, and of pineapple juice from the canned tidbits,
salt in a bowl. Mix well. salt, and ground black pepper. Mix well
2. Add the minced onion and stir. and then taste. Adjust the taste as
necessary.
3. Combine the broccoli and the dressing. 5. Add the shredded chicken, carrots,
Gently toss. macaroni, raisins, and pineapple tidbits in
4. Crumble the bacon and add to the bowl the mixing bowl. Toss thoroughly until the
with broccoli. Add the cashew and cheese, ingredients are well distributed.
as well. Continue to toss gently until all the 6. Add the cheese. Gently toss.
7. Cover the mixing bowl with a cling wrap.
ingredients are well belended. Refrigerate for at least 1 hour.
5. Transfer to a serving bowl. Serve. 8. Transfer to a serving plate.
9. Serve. Share and enjoy!
6. Share and enjoy
Easy Chicken Potato Salad with
Caesar Salad Recipe Carrots and
Pineapple

Prep Time 15 minutes

Cook Time 12 minutes
Total Time 27 minutes
Prep Time 10 minutes
Author Vanjo Merano
Cook Time 12 minutes
Total Time 22 minutes
Ingredients
 3 medium baking potatoes peeled
Servings  2 medium carrots peeled
Author Vanjo Merano  1 cup pineapple diced
 3/4 cups light mayonnaise
Ingredients  1/2 teaspoon garlic powder
 12 ounces boneless and skinless chicken  1 teaspoon granulated white sugar
breast  Salt and ground black pepper to taste
 4 cups water
 3 romaine lettuce hearts chopped
Instructions
 1 pack croutons any flavor 1. Pour the water in a deep cooking pot, Bring
 3/4 cup grated or shredded Parmesan to a boil.
cheese 2. Add the potatoes and carrots and then boil
 6 pieces peperoncini until the vegetables becomes soft (about
 1/2 cup lite Caesar salad dressing 10 to 12 minutes). Soak the boiled
 Salt and pepper potatoes and carrots in a bowl with cold
water to stop the cooking process. This will
Instructions prevent the vegetables from being
overcooked.
1. Flatten the chicken breast by pounding 3. Remove the vegetables from the bowl and
using a meat tendering tool. Season the pat dry using a paper towel. Dice the
chicken with salt and pepper. Grill for 5 to 7 potatoes and carrots and place in a large
minutes per side depending on the bowl. Add the diced pineapple, toss gently,
thickness. Remove from the grill and let the and set aside.
chicken rest for 10 minutes. Chop. Set 4. Meanwhile, combine the mayonnaise,
aside. sugar, garlic powder, salt and pepper. Mix
well. Taste the mixture and make sure that
2. Prepare the salad by combining the lettuce the salt and pepper is just about right.
hearts, croutons, peperoncini, Parmesan 5. Add the mayonnaise mixture on the bowl
Cheese, Caesar salad dressing, and grilled with potatoes. Gently toss until the mixture
chicken. Toss. coats the potatoes, carrots, and pineapple.
6. Refrigerate for at least 1 hour. Serve.
3. Transfer to a salad bowl. Serve.
7. Share and enjoy!
4. Share and enjoy!
Easy Egg Salad Fried Chicken Potato
Recipe Salad

Prep Time 12 minutes

Cook Time 15 minutes
Total Time 27 minutes
Prep Time 10 minutes Servings
Cook Time 1 minute Author Vanjo Merano
Total Time 11 minutes Ingredients
 2 medium baking potatoes; boiled peeled,
Servings and sliced into cubes
Author Vanjo Merano  2 4 ounces chicken breasts
 3/4 cups frozen green peas thawed
Ingredients  1/2 cup chopped scallions
 6 pieces hard boiled eggs  1 1/2 tablespoons sweet pickle relish
 1/4 cup light mayonnaise  5 to 6 tablespoons light mayonnaise
 1/4 cup minced celery  1/2 teaspoon garlic powder
 1 1/2 tablespoons Dijon mustard  1 egg beaten
 3 tablespoons minced green onions  1/4 cup all-purpose flour
 2 teaspoons dill relish  1/4 cup cooking oil
 1/2 teaspoon granulated white sugar Instructions
 Salt and pepper to taste 1. Flatten the chicken breasts using a meat
tenderizer tool by gently pounding on the
Instructions meat until it is about 1/4 inch thick. Season
1. Remove the shell from the eggs and chop both sides with salt and pepper.
the eggs into small pieces. Place the 2. Heat a frying pan and pour-in the cooking
chopped eggs in a large bowl. Set aside. oil.
3. Meanwhile, dip the chicken in beaten egg
2. Meanwhile, combine mayonnaise, Dijon and dredge in flour.
mustard, celery, green onion, dill relish, 4. Once the oil is becomes hot, pan fry each
sugar, salt and pepper in another bowl. Stir side of the chicken in medium heat for 8 to
to mix. 10 minutes.
3. Pour the mixture to the large bowl with the 5. Remove the chicken in the pan. Place in a
chopped boiled eggs. Toss until all the plate to cool down. Chop into bite size
ingredients are well incorporated. pieces. Set aside.
6. In a large mixing bowl, combine
4. Cover the bowl and refrigerate to chill for at mayonnaise, sweet pickle relish, salt,
least 1 hour. pepper, and garlic powder. Mix well.
5. Serve as a salad or top over a slice of 7. Add-in the potatoes and green peas. Toss.
bread. 8. Add the chicken and scallions. Toss once
again.
6. Share and enjoy!
9. Cover and refrigerate for 3 hours.
10. Serve. Share and enjoy!
Chickpea Salad Curried Potato Salad

Prep Time 10 minutes

Cook Time 18 minutes
Prep Time 12 minutes Total Time 28 minutes
Cook Time 1 minute Servings
Total Time 13 minutes Author Vanjo Merano
Servings Ingredients
Author Vanjo Merano
 1 lb. red potatoes
Ingredients  1/2 cup mayonnaise
 2 cans 15 oz each garbanzos (chickpeas),  2 tablespoon sweet pickle relish
drained  3/4 cup chopped celery stalk
 6 to 8 fresh basil leaves chopped  1/2 cup sour cream
 3 to 4 medium red tomatoes chopped into  1 small yellow onion minced
small cubes  1 1/2 teaspoon curry powder
 3 tablespoons chopped flat leaf parsley  1/2 cup roasted almonds
 1 medium red onion chopped  1/4 cup roasted sunflower seeds
 1/4 cup extra virgin olive oil  6 cups water
 1/4 cup red wine vinegar  Salt and pepper to taste
 1 tablespoon lemon juice
 salt and pepper to taste
Instructions
1. Pour water on a cooking pot. Let boil.
Instructions 2. Add the potatoes and a teaspoon of salt.
1. Combine chickpeas, tomato, basil, parsley, Boil for 18 to 23 minutes. Remove from the
lemon juice, and onion in a bowl. Toss cooking pot, Let cool and then cube.
gently until the ingredients are well 3. Meanwhile, combine mayonnaise, sour
incorporated. cream, sweet pickle relish, curry powder,
2. Meanwhile, make the dressing by salt, and ground black pepper in a mixing
combining the extra virgin olive oil, red bowl. Mix well.
wine vinegar, salt, and pepper in a bowl. 4. Add the onion, celery and potatoes. Gently
Whisk well for 30 seconds. mix until the ingredients are well
3. Pour the dressing over the chickpeas and incorporated.
other ingredients. Gently toss one more 5. Chill in the fridge for 3 hours.
time. cover the bowl with a cling wrap.
Refrigerate for 3 hours. 6. Top with almonds and sunflower seeds.
4. Serve for lunch. Share and enjoy! 7. Serve. Share and enjoy!
Grilled Potato Salad Strawberry Mandarin
and Spinach Salad
in Balsamic
Vinaigrette Dressing

Prep Time 10 minutes

Cook Time 15 minutes
Total Time 25 minutes
Servings
Author Vanjo Merano

Ingredients Prep Time 10 minutes

 5 red potatoes cleaned Cook Time 1 minute
 1 tablespoon extra-virgin olive oil Total Time 11 minutes
 1 small yellow onion sliced
Servings
 3 crisp bacon strips crumbled
Author Vanjo Merano
 1 teaspoon red pepper flakes
 3 1/2 tablespoons mayonnaise Ingredients
 1 1/2 tablespoons Dijon mustard  3 cups baby spinach cleaned
 1 teaspoons Worcestershire sauce  6 to 8 pieces strawberries halved
 2 tablespoons chopped parsley  1 cup peeled mandarin
 1/2 teaspoon sea salt  1/2 cup chopped walnuts optional
 1/4 teaspoon ground black pepper

Instructions Balsamic Vinaigrette Dressing

1. Parboil potatoes and then blanch in cold  1/4 cup olive oil
water. Slice into quarters.  4 tablespoons balsamic vinegar
 a pinch of garlic powder
2. In a large bowl, combine salt, pepper, red
 1 teaspoon Dijon mustard
pepper flakes, and olive oil. Mix well.
 a pinch of salt and pepper
3. Add in the potatoes and then mix until the
olive oil mixture coats. Instructions
4. Grill the potatoes for about 5 minutes per 1. Make the balsamic vinaigrette by
side. combining olive oil, balsamic vinegar, garlic
powder, dijon mustard, salt and pepper (as
5. Transfer back to the mixing bowl. Add the
indicated above).Set aside.
crumbled bacon and sliced onions.
2. Combine Spinach, strawberries, and
6. Combine mayonnaise, mustard, and
mandarin in a large bowl.
Worcestershire sauce. Mix well and then
pour-in the bowl with the potatoes. Gently 3. Toss the ingredients and then add the
toss. walnuts.
7. Transfer to a serving plate. Top with 4. Pour-in the balsamic vinaigrette dressing.
chopped parsley. 5. Serve. Share and enjoy!
8. Serve. Share and enjoy!
Ampalaya Salad Chicken Salad with
Recipe Apples and Grapes

This is a recipe for ampalaya salad or bitter

gourd salad.It is alaso known as ensaladang
ampalaya, Prep Time 5 minutes
Cook Time 15 minutes
Course Vegetable
Total Time 20 minutes
Cuisine Filipino
Servings
Prep Time 30 minutes
Author Vanjo Merano
Cook Time 1 minute
Total Time 31 minutes Ingredients
Servings  2 cups boiled boneless chicken
Author Vanjo Merano breast cubed
 1/2 cup apple cubed
Ingredients  8 pieces seedless grapes halved
 1 medium bitter gourd ampalaya, thinly  1/2 cup chopped celery
sliced  6 tablespoons mayonnaise
 1 medium red onion thinly sliced  1 tablespoon lemon juice
 1 medium Roma tomato diced and seeds  Salt and pepper to taste
removed
 1/2 cup vinegar Instructions
 1/2 teaspoon ground black pepper 1. Combine the chicken, celery, apple, and
 1 teaspoon granulated white sugar grapes in a large mixing bowl.
 1 tablespoon salt for rubbing 2. Add the mayonnaise and lemon juice.
 Extra salt to taste Gently fold the mixture until every
ingredient well distributed.
Instructions 3. Sprinkle salt and pepper and then fold until
1. Rub the salt all over the sliced bitter gourd. the salt and pepper are distributed.
Let it stay for 30 minutes.
4. Transfer to a serving bowl.
2. Remove the salt by quickly washing the
gourd with running water. Drain the excess 5. Refrigerate for at least 2 hours.
liquid. 6. Serve. Share and enjoy!
3. Combine vinegar, ground black pepper,
sugar, and extra salt (if needed) in a bowl.
Stir.
4. Put-in the bitter gourd, onion, and tomato
in a bowl. Mix well.
5. Cover the bowl with a cling wrap and then
refrigerate for about 3 hours.
6. Serve as a side dish for fried fish.
7. Share and enjoy!
Arugula Salad with Tuna Salad Recipe
Chopped Walnuts

Prep Time 12 minutes

Arugula salad is composed of arugula with Cook Time 2 minutes
cherry tomato and walnuts with a dressing of Total Time 14 minutes
white wine vinegar and olive oil.
Servings
Prep Time 10 minutes Author Vanjo Merano
Cook Time 1 minute
Total Time 11 minutes Ingredients
 2 cans 14 ounces white tuna
Servings
 1/2 cup mayonnaise
Author Vanjo Merano
 1 tablespoon parmesan cheese
Ingredients  1 tablespoon cheddar cheese
 4 cups fresh arugula  1 medium white onion minced
 12 pieces cherry tomatoes  1/3 teaspoon garlic powder
 1/2 cup walnuts chopped  1/4 cup minced celery
 2 tablespoons white wine vinegar  1/2 teaspoon granulated white sugar
 3 tablespoons extra virgin olive oil  Salt and pepper to taste
 1/2 teaspoon salt
Instructions
Instructions 1. Drain the liquid from the tuna and then
1. Combine salt and olive oil. Mix well and place the tuna in a medium mixing bowl.
then set aside. 2. Add mayonnaise, parmesan and cheddar
2. In a large salad bowl, combine arugula, cheeses, onion, celery, garlic powder, and
cherry tomato, and walnuts. Gently toss white sugar. Gently mix to incorporate all
the ingredients. the ingredients.
3. Add the olive oil mixture and white wine 3. Try to taste the mixture and then add salt
vinegar. Toss once more to incorporate all and pepper as needed.
the ingredients. 4. Serve. You can make sandwiches, wraps,
4. Serve. Share and enjoy! and finger food out of this recipe. Enjoy!
Easy Pasta Salad Recipe Sweet Potato Leaves
Salad Recipe

Prep Time 5 minutes

Cook Time 5 minutes
Ingredients Total Time 10 minutes
Servings
 1 (16 oz) pack tri color rotini pasta, Author Vanjo Merano
cooked according to package
instructions Ingredients
 2 medium red bell pepper, roasted  1 large bunch sweet potato leaves stems
and chopped or 1/2 cup chopped removed and cleaned
pimento  3 pieces medium tomatoes sliced
 3/4 cup chopped black olives  1 thumb ginger shredded
 1 medium red onion sliced
 3 cups steamed broccoli, chopped
 6 tablespoons sugar cane vinegar
 1/4 cup extra virgin olive oil
 1/2 teaspoon white sugar
 Salt and ground black pepper to  1/2 teaspoon salt
taste  1/2 teaspoon ground black pepper
 2 cups water
Cooking Procedure
Instructions
1. Place water in a cooking pot and let boil.
1. In a large bowl, combine pasta, bell
pepper, olives, and broccoli. Gently 2. Blanch the sweet potato leaves. This is
done by putting the leaves in boiling water.
toss. Let it stay for about 20 to 30 seconds.
2. Pour-in olive oil. Remove the leaves and submerge in a
3. Sprinkle salt and ground black bowl of cold water for 30 seconds, and let
pepper. Toss. dry.
4. Refrigerate for 30 minutes. 3. In a large bowl, combine sweet potato
5. Serve. Share and enjoy! leaves, tomatoes, ginger, onion, sugar,
salt, pepper, and vinegar. Gently toss until
all the ingredients are distributed.
4. Serve as an appetizer. Share and enjoy!
BLT Salad Grilled Chicken and
Spinach Salad
Recipe

BLT Salad is a salad dish composed of Prep Time 10 minutes

cooked bacon, lettuce, and cherry (or Cook Time 10 minutes
grape tomatoes). Aside from these three Total Time 20 minutes
main ingredients, there are other
Servings
important components such as avocado, Author Vanjo Merano
lemon, and cucumber
Ingredients
Ingredients:  2 cups baby spinach cleaned
6 to 8 slices bacon, cooked  2 tablespoons olive oil
1 small iceberg lettuce, sliced  1 tablespoon parmesan cheese
8 to 10 pieces cherry tomatoes  8 ounces boneless chicken breast sliced
1 small cucumber, sliced  1 teaspoon dried thyme
1 avocado, peeled and sliced  1 medium onion sliced
2 teaspoon lemon juice  1/2 teaspoon salt
1/2 cup sharp cheddar cheese, shredded
 1/4 teaspoon ground black pepper
3 tablespoons mayonnaise
1 tablespoon dijon mustard Instructions
salt and pepper to taste 1. Combine baby spinach, parmesan cheese,
and 1 tablespoon olive oil then toss.
Procedure:
2. Arrange spinach in a serving plate. Set
1. Make the salad dressing by combining aside.
mayonnaise, mustard, salt, and pepper in
a bowl. Mix well. 3. Season chicken with thyme, salt, and
2. Combine the remaining ingredients ground black pepper. Let stand for at least
(except the cheese) in a large bowl. Toss. 30 minutes
3. Put-in the salad dressing over the 4. Grill the chicken for 5 minutes per side.
tossed salad and toss once more to 5. While grilling, pour remaining olive oil in a
distribute. pan and caramelize the onion. Set aside.
4. Transfer to a serving bowl and sprinkle 6. Arrange the grilled chicken strips over the
cheese on top. spinach and top with caramelized onions.
5. Serve. Share and enjoy!
7. Serve. Share and enjoy!
Potato and Green Green Bean Salad
Bean Salad Recipe with Feta and Dill
Recipe

Prep Time 10 minutes

Cook Time 20 minutes
Total Time 30 minutes
Servings
Author Vanjo Merano
Prep Time 12 minutes
Ingredients Cook Time 5 minutes
 1 1/2 lbs small red potatoes Total Time 17 minutes
 1 lb fresh green beans ends removed Servings
 1 tablespoon Dijon mustard Author Vanjo Merano
 1 teaspoon fresh dill
 1/3 cup olive oil Ingredients
 2 tablespoons white wine vinegar  1 lb fresh green beans ends removed
 1/2 teaspoon salt  1 tablespoon white wine vinegar
 1/2 teaspoon ground black pepper  1 teaspoon minced Spanish onion yellow
 4 cups water onion
 2 1/2 tablespoons virgin olive oil
Instructions  1/4 cup feta cheese crumbled
1. Boil water in a cooking pot.  1/2 piece red onion thinly sliced lengthwise
2. Put-in the potatoes and boil for 15 to 18  1/4 cup fresh dill chopped
minutes.  1/2 teaspoon salt
3. Remove the potatoes and set aside to cool  1/2 teaspoon ground black pepper
down. Meanwhile, place the green beans  3 cups water
in boiling water and cook for 4 to 5
minutes. Instructions
1. Boil water in a cooking pot then put-in the
4. Remove the green beans from the cooking green beans and cook for 5 minutes.
pot and place in a bowl with cold water.
This will retain the color and texture of the 2. Turn-off heat and transfer the green beans
beans. in a bowl with ice water. This will retain the
color and texture of the green beans.
5. In a large bowl, combine olive oil, Dijon
mustard, dill, white wine vinegar, salt, and 3. Make the dressing by combining olive oil,
ground black pepper then mix well. white wine vinegar, Spanish onion, salt,
and ground black pepper in a bowl then
6. Slice the boiled potatoes into quarters then mix well.
toss them along with the green beans in
the mixture. 4. Toss the green beans on the dressing
while adding Feta cheese.
7. Refrigerate for at least 1 hour.
5. Transfer to a serving plate and serve.
8. Transfer to a serving plate then serve.
6. Share and enjoy!
9. Share and enjoy!
Tarragon Chicken
Eggplant Salad
Salad

Prep Time 5 minutes

This is a recipe for Tarragon Chicken Salad. Cook Time 10 minutes
Total Time 15 minutes
Course Chicken
Prep Time 15 minutes Servings
Cook Time 1 minute Author Vanjo Merano
Total Time 16 minutes
Servings Ingredients
Author Vanjo Merano  2 pieces Chinese eggplant
Ingredients  2 medium sized tomatoes
 2 pounds boneless skinless chicken breast  1 medium sized onion
 1 tablespoon dried tarragon  ¾ cup white vinegar
 1 1/2 cups celery diced  ½ tsp salt
 1 1/2 cups granny smith apple diced  ¼ tsp ground black pepper
 1 1/2 cups red seedless grapes quartered  2 tablespoons shrimp paste bagoong
 1 cup chicken stock
 1/3 cup walnuts chopped and toasted Instructions
 2/3 cup sour cream 1. Grill the eggplant (or cook directly on stove
 1/2 cup mayonnaise top)
 1/2 teaspoon salt 2. Peel the skin, cut the stem, and mash
 1/2 teaspoon ground black pepper lightly using a fork.
Instructions
1. Preheat oven to 400 degrees Fahrenheit. 3. Cube the tomatoes and onion.
2. Arrange the chicken in a baking dish and 4. Combine the chopped tomatoes, onion,
pour-in chicken stock. mashed eggplant, salt, ground black
3. Bake the chicken for about 40 to 45 pepper, and vinegar then toss to mix the
minutes. ingredients.
4. Turn off the oven and remove the chicken.
Let cool. 5. Top with shrimp paste.
5. Drain excess liquid then cut the chicken 6. Serve. Share and Enjoy
into cubes.
6. In a mixing bowl, combine sour cream,
mayonnaise, tarragon, salt, and ground
black pepper. Mix well.
7. Add in celery, apple, grapes, walnuts, and
chicken then stir to distribute the
ingredients.
8. Refrigerate for at least 1 hour.
9. Transfer to a salad plate the serve.
10. Share and enjoy!
Asparagus Salad Cucumber Salad
Prep Time 10 minutes Prep Time 15 minutes
Cook Time 3 minutes Cook Time 5 minutes
Total Time 13 minutes Total Time 20 minutes
Servings Servings
Author Vanjo Merano Author Vanjo Merano

Ingredients Ingredients
 1 bundle fresh asparagus cleaned and  2 medium sized cucumbers
edges chopped  1 teaspoon salt
 1/2 cup balsamic vinegar  A dash of ground black pepper
 1 teaspoon garlic minced  1 small red onion sliced (optional)
 A pinch of Salt  1 tablespoon sugar
 A pinch of ground black pepper  1 tablespoon ginger minced
 2 tablespoons extra virgin olive oil EVOO  1/4 cup apple cider vinegar or white
 3 cups water for boiling vinegar
 3 cups cold water
 Ice cubes Instructions
1. Wash the cucumber and pat dry.
Instructions 2. Thinly slice the cucumber crosswise. I
1. Heat a cooking pot and pour-in water. prefer to use a vegetable peeler for this
Bring to a boil step so that I can get the thinnest slice
2. Put-in asparagus and cook for 3 minutes possible. You may also use a knife if you
prefer thicker slices. I did not peel the skin
3. Combine cold water and ice cubes in a
off but you may do so if preferred.
large bowl then remove the asparagus
from the cooking pot and directly immerse 3. Combine salt, ground black pepper, sugar,
in cold water with ice. ginger, and vinegar then mix well. (You
may also include the cucumber right away
4. Drain excess water from the asparagus
then mix everything together as shown in
and place it in a serving plate.
the photo)
5. Create vinaigrette by combining balsamic
4. Put-in the sliced cucumber and onion.
vinegar, garlic, olive oil, salt, and pepper
Refrigerate for 2 hours.
and mixing it thoroughly (this will serve as
the dressing). 5. Serve. Share and Enjoy.
6. Pour vinaigrette over the blanched
asparagus.
7. Serve. Share and enjoy!
Caesar Salad
Prep Time 5 minutes Fruit Salad Recipe
Cook Time 1 minute Prep Time 30 minutes
Total Time 6 minutes Cook Time 1 minute
Total Time 31 minutes
Servings
Author Vanjo Merano Servings
Author Vanjo Merano
Ingredients
 8 leaves romaine lettuce cleaned and Ingredients
separated  1 can large fruit cocktail
 1/2 cup parmesan cheese shredded or  1 cup fresh strawberries cleaned and cut in
grated half lengthwise
 1 teaspoon Worcestershire sauce optional  1 cup blueberries cleaned
 Egg yolks from 2 pieces raw eggs  3 pieces kiwi cleaned and sliced into bite
 A dash of ground black pepper size pieces
 A dash of salt  3/4 cups nata de coco
 1/2 cup extra virgin olive oil EVOO  14 ounces condensed milk
 1 teaspoon garlic minced  8 ounces table / medium cream or all
 1 ½ cup croutons purpose cream
 1/4 cup lemon juice
Instructions
Instructions 1. Drain the juice from the fruit cocktail and
1. Combine garlic and olive oil in a large transfer the canned fruits in a bowl.
mixing bowl then whisk. Allow to sit for 15 2. Combine the fruit cocktail, strawberries,
minutes for the garlic juices to mix well with blueberries, kiwi, and nata de coco then
the oil. toss lightly.
2. Put-in the egg yolks and then whisk until 3. Add the condensed milk then mix lightly.
properly distributed. Be extra careful so that the fruits will
3. Add-in the salt, pepper, Worcestershire remain intact.
sauce, and lemon juice then mix well. 4. Add the table cream / medium cream then
4. Put-in half of the parmesan cheese then mix again. Make sure that the cream is
whisk until the texture become smooth. properly distributed amongst the fruits.
5. Tear the lettuce leaves into bite-size pieces 5. Refrigerate for at least 3 hours.
then place them in the large bowl with the 6. Serve Chilled. Share and Enjoy!
rest of the mixture.
6. Toss the leaves to evenly distribute the
mixture.
7. Add the croutons and the remaining
parmesan cheese then toss once more.
8. Transfer to a salad plate then pour-in your
favorite salad dressing on top.
9. Serve right away. Share and enjoy!
Recipe for Chicken Ensaladang Mangga
Macaroni Salad (Green Mango Salad)
Prep Time 30 minutes This is a recipe for green mango salad.
Cook Time 25 minutes
Total Time 55 minutes Course Salad
Cuisine Filipino
Servings
Author Vanjo Merano Prep Time 10 minutes
Cook Time 1 minute
Ingredients Total Time 11 minutes
 16 ounces elbow macaroni cooked Servings
 1 lb boneless chicken breast boiled and Author Vanjo Merano
cubed
 1 ½ cup pineapple chunks Ingredients
 1 cup Spanish onion  2 medium green mangoes peeled and
 1 cup raisins sliced into cubes
 3 hard boiled eggs chopped  3 medium tomato cubed
 2 cups mayonnaise can be 1 cup mayo  1 medium white or red onion cubed
and 1 cup miracle whip  Juice from 1 lime or 2 pieces
 1 ½ cup Cheddar cheese cubed calamansi optional
 2 teaspoon salt  4 to 5 tablespoons shrimp paste bagoong
 1 teaspoon pepper alamang
Instructions Instructions
1. Cook the macaroni as directed in the 1. Combine mango, onion, and tomato in a
package bowl.
2. Place the macaroni in a large container 2. Pour calamansi or lime juice and then add
3. Add the mayonnaise (and /or miracle whip) shrimp paste.
and mix well 3. Toss until all the ingredients are well
4. Put-in the minced onions and mix well blended.
5. Place the cheddar cheese in and mix again 4. Top with more shrimp paste if desired.
6. Now, add the chicken and distribute evenly 5. Serve with with your favorite fried or grilled
food.
7. Put-in the pineapple chunks, boiled eggs,
and raisins and mix well 6. Share and enjoy!
8. Add salt and pepper to taste
9. Chill inside the refrigerator for about an
hour
10. Serve chilled. Share and enjoy!
Pinoy Style Chicken Tuna Macaroni Salad
Macaroni Salad This is a recipe for Tuna Macaroni Salad.
This is a recipe for Pinoy Style Chicken Course Salad
Macaroni Salad.
Course Salad Prep Time 10 minutes
Cuisine Filipino Cook Time 7 minutes
Prep Time 10 minutes
Cook Time 30 minutes Total Time 17 minutes
Total Time 40 minutes
Servings Servings
Author Vanjo Merano Author Vanjo Merano
Ingredients
 1 lb. elbow macaroni Ingredients
 1 20. oz can pineapple tidbits  1 lb. elbow macaroni
 1 cup minced carrot
 ¾ cup shredded cheddar cheese  1 1/2 cup Lady's Choice Mayonnaise
 ½ cup raisins  12 oz. canned tuna flakes drained
 8 to 10 cups water for boiling chicken and  1 medium red onion minced
macaroni  1 cup minced celery heart
Salad dressing
 220 ml. Lady's Choice Mayonnaise  6 tablespoons cup sweet pickle relish
 1 to 3 tablespoons juice from the canned  1 cup shredded cheddar cheese
tidbits  1 1/2 teaspoons salt
 1 teaspoon garlic powder  1/2 teaspoon ground black pepper
 2 teaspoons salt
 ½ teaspoon ground black pepper  10 cups water
 1 teaspoon sugar optional
Instructions Instructions
1. Boil 5 cups water in a cooking pot. Add 1. Prepare the macaroni by boiling water in a
chicken breasts. Cover the pot and cooking pot.
continue to boil for 20 to 25 minutes.
2. Remove the chicken from the pot. Let it 2. Once the water starts to boil, add the
cool down. macaroni. Let the water reboil. Continue to
3. Boil remaining water in a clean pot. Add 2 boil in medium heat for 7 minutes. Note:
teaspoons salt. Put-in the elbow macaroni
and then cook according to package Gently stir once every minute when boiling.
instructions. Drain the water. Set the 3. Drain the water. Let the macaroni cool
macaroni aside.
4. Meanwhile, manually shred the chicken down.
breasts. Set aside. 4. Arrange the macaroni in a large mixing
5. Prepare the dressing by combining all the bowl.
Salad dressing ingredients (see above).
Mix well. 5. Add all the remaining ingredients, including
6. Add macaroni. Toss until well blended. Lady's Choice Mayonnaise. Toss until all
7. Add pineapple tidbits, carrots, raisins,
shredded chicken, and cheese. Continue ingredients are well blended.
to toss. 6. Cover the bowl. Refrigerate for at least 1
8. Adjust the flavor by adding more salt, garlic
powder, and ground black pepper, only if hour.
needed. 7. Serve.
9. Top with more cheese. Cover the bowl and
chill inside the refrigerator for 3 hours. 8. Share and enjoy!
10. Serve! Share and enjoy!
Seaweed Salad
Recipe (Ensaladang
Lato)

Shrimp Avocado
Salad Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Prep Time 15 minutes Total Time 12 minutes
Cook Time 1 minute
Total Time 16 minutes Servings
Author Vanjo Merano
Servings
Author Vanjo Merano Ingredients
 1 pound shrimp deveined and shell
Ingredients removed
 ¼ lb. lato or sea grapes, rinsed  2 cups water
 1 large plum tomato cored and diced  2 ripe avocado cubed
 1 medium red onion minced  1/4 teaspoon garlic powder
 ¼ cup white vinegar  6 tablespoons sour cream
 1/8 teaspoon ground black pepper  juice from 1 lime
 ¼ teaspoon salt  salt to taste
 ¼ teaspoon granulated white sugar  chives for garnish
Instructions Instructions
1. In a bowl, combine vinegar, salt, pepper, 1. Boil water in a cooking pot. Add the shrimp
sugar, tomato, and onion. Stir to mix. and cook for 1 to 2 minutes or until color
2. Add the lato or sea grapes. Toss. Let it turns medium orange. Remove the shrimp
stay for at last 10 minutes. from the pot and discard the water. Set
aside.
3. Transfer to a serving bowl. Serve.
2. Combine sour cream, lime juice, garlic
4. Share and enjoy!
powder, and salt in a large bowl. Mix well.
3. Add the avocado. Fold until all ingredients
are well blended.
4. Fold-in the boiled shrimp.
5. Transfer to a serving bowl. Top with
chives.
6. Serve chilled. Share and enjoy!
 Sweet and Sour Eggplant How to Make Potato and
(Aubergines) Salad Beet Salad

Author: Manny
Recipe type: Salad Recipe Author: Manny
Cuisine: Filipino Ingredients
Serves: 4 servings  750 grams red potatoes
Ingredients  ½ kilo sugar beets or two 16-ounce cans
 450 grams eggplant whole pickled beets, drained
 6 Tbsp olive oil  (reserve ½ cup juice) and cut into ½-inch
 1 onion, chopped cubes.
 2 garlic cloves, chopped  2 cups finely chopped red onions
 2 sticks celery, chopped  2 medium apples, peeled, cored and cut into ½
 400 grams can whole tomato chopped inch cubes
 50g sliced green olives  1 cup pickled, coarsely chopped and drained
 25g brown sugar  2 tablespoons (or more) red wine vinegar
 100ml red wine vinegar  2 teaspoons sugar
 25g capers  Salt to taste
 1 Tbsp. parsley chopped  White pepper
 Capers, drained
Instructions  hard-boiled egg yolks, chopped
How to make Sweet and Sour Eggplant Salad:  Fresh parsley, chopped
1. Heat 2 tbsp olive oil in large frying pan.  Sour cream (optional)
Add the onions, garlic and celery', cook for
approximately 3-4 minutes stirring Instructions
occasionally. How to make Potato and Beet Salad:
2. Slice the aubergines into thick rounds and 1. In a large pot of boiling salted water, cook
then cut each round into 4 pieces. potatoes until fork tender.
3. Add the aubergines or eggplant to the 2. Drain, cool, peel and cut into ½-inch cubes.
frying pan with the remaining olive oil and if using fresh beets, prepare in the same
fry for 5 minutes or until golden brown. manner, reserving ½ cup beet juice.
4. Add the tomatoes, olives and sugar to the 3. In a large bowl, mix reserved beet juice,
pan, stirring until all the sugar has vinegar and sugar. Pour over salad. toss
dissolved. gently.
5. Add the red wine vinegar, reduce the heat 4. Season to taste with salt and white pepper.
and simmer for about 10-15 minutes or Add more vinegar if tangier flavor is
until the sauce thickens. desired.
6. While the pan is still on the heat, add the 5. Cover and refrigerate at least 3 hours
capers and season to taste. hours or overnight.
7. Remove from heat and allow cooling 6. To serve, mound salad in a large platter.
before serving, sprinkling with parsley to garnish top center with capers.
serve. 7. Sprinkle chopped egg and parsley in rings
8. This Salad is best served cold the day after around capers.
it is made, which allows all the flavors to 8. Serve with sour cream on the side, if
mingle and be fully absorbed. desired.
 Pinoy Apple Salad How to Make Fruit
Vegetable Salad

Prep time
15 mins
Total time Author: Manny
15 mins Recipe type: Salad Recipe
Author: Manny Cuisine: Filipino
Serves: 2 servings Serves: 4 servings

Ingredients Ingredients
 2 medium red apples  1 can (439 grams) Fruit Cocktail, drained and
 ½ cup evaporated milk reserve the syrup
 1 Tbsp. calamansi juice  1 large (300 grams) chayote or sayote, cut
 1 Tbsp. condensed milk into tidbits
 3 stalks celery, sliced thinly, crosswise  30 pcs baguio beans, cut into ¾" long
 1 can (439 grams) Fruit cocktail, drained and  150 grams chicken breast, cooked and flaked
reserve the syrup or fried tofu for vegans
 1 cup water
Instructions Dressing ingredients:
 ⅓ cup mayonnaise
How to make Pinoy Apple Salad:  1 Tbsp. fruit cocktail syrup
1. Combine evaporated milk and calamansi  ¼ cup all-purpose cream
juice.  1 tsp. calamansi juice
2. Let stand for 15 minutes. Add condensed  ¼ tsp. paprika (optional)
milk.  ¾ tsp. iodized salt
3. Cut apples into tidbits and soak in fruit
cocktail syrup. Instructions
4. Drain and combine with celery and
drained fruit cocktail. How to make Fruit Vegetable Salad:
5. Add milk mixture and toss until well 1. Cook baguio beans in fruit cocktail syrup
blended. and 1 cup water for 2 minutes.
6. Chill until ready to serve. 2. Add chayote and simmer for 3 minutes.
Drain and cool.
3. Combine with chicken and fruit cocktail.
Combine all ingredients for dressing.
4. Mix well then add to the fruit vegetable
mixture.
5. Blend well. Chill until ready to serve.
 How to Make Corn and How to Cook Ampalaya
Potato Salad Salad with Dressing

Prep time
10 mins Author: Manny
Cook time Recipe type: Salad Recipe
Cuisine: Filipino
15 mins Serves: 2 servings
Total time
25 mins
Ingredients
 1 large ampalaya or bitter gourd
Author: Manny For marinade:
 ½ cup vinegar
Recipe type: Salad Recipe  ¼ cup sugar
Cuisine: Filipino  ½ teaspoon salt
Serves: 2 to 3 servings  pinch pepper
For dressing:
Ingredients  ½ cup mayonnaise
 2 tablespoons pickle relish
 1 cup boiled, peeled and cubed potatoes  2 tablespoons white onion, minced
 ½ cup corn kernels  3 hard boiled eggs, chopped
 ⅓ cup diced celery  ¾ cup small shrimp, cooked and shelled
 salt and pepper to taste
 ⅓ cup diced and blanched carrots
 1 cup mayonnaise
Instructions
How to make Ampalaya salad:
 2 tsp. sugar 1. Slice ampalaya in half lengthwise, with a
 1 tsp. salt melon baller scram off all the white
 ½ tsp. pepper membrane.
 1 tsp. minced onion 2. Wash and dry ampalaya and keep in the
 1 Tbsp. pickle relish refrigerator overnight.
3. Slice ampalaya thinly. Put in a bowl and
sprinkle with salt.
Instructions 4. Mash with the hand to extract juice. Wash
off the salt with water and drain.
How to make corn and potato salad: 5. In a casserole, boil water and add a pinch
1. Combine all ingredients in a bowl. Mix of baking soda.
well. If you are making this salad for kids, 6. Drop ampalaya and cook for about 5-7
you may add ham and chicken to the pure minutes. Drain and refresh with tap water.
7. Put together marinade mixture in a bowl
vegetable mix. and add drained ampalaya.
8. Marinate for 3-4 hours in the
refrigerator. Drain ampalaya very well.
9. Mix in with the dressing ingredients and
pile over a lettuce lined bowl.
10. Serve well chilled.
 How to Make Langka How to Make Cucumber
Salad Salad

Author: Manny Author: Manny

Recipe type: Salad Recipe type: Salad Recipe
Cuisine: Filipino Cuisine: Filipino
Serves: 5 servings Serves: 6 servings

Ingredients Ingredients
 1 unripe langka, about 5 cups, peeled and cut  3 medium size cucumber (washed, dry and
 1½ to 2 cups thick coconut milk thinly sliced)
 1 red bell pepper, cut into strips  1½ tsp. salt
 1½ tablespoons onion, chopped  ⅛ tsp black pepper
 2 medium tomatoes, chopped  3 tsp sugar
 1½ tablespoons vinegar  ¼ cup red vinegar
 1 teaspoon salt  lettuce leaves and chopped tomatoes for
garnishing
Instructions
Instructions
How to make lanka salad
1. Boil langka in water and salt. When tender How to make cucumber salad:
remove from fire and drain. 1. Mix all ingredients well. Let stand in the
2. Put langka in a serving bowl, combine with refrigerator at least 2 hours before serving.
the rest of the ingredients. 2. Serve on lettuce leaves and garnish with
3. Refrigerate and serve cold. tomato slices.
3. Serve cold. Good for 6 person.
 How to Make Bamboo How to Cook Banana
Shoot Salad Blossoms Salad with
Tokwa

Prep time
10 mins
Cook time Prep time
10 mins
30 mins
Total time Cook time
30 mins
40 mins
Total time
Author: Manny 40 mins
Recipe type: Salad Recipe
Cuisine: Filipino Author: Manny
Serves: 6 servings Recipe type: Vegetable Recipe
Cuisine: Filipino
Ingredients Serves: 4 servings

 3 cup shredded bamboo shoots Ingredients

 1½ cup sweet potatoes (boiled and cubed)
 1 big onion (chopped)  1 pc large puso ng saging na saba or banana
blossom, saba variety
 French dressing
 Salt and MSG to taste  4 pcs tokwa of tofu, fried and cubed
 1 tbsp ginger, chopped
Instructions  1 pc medium white onion,peeled and sliced
 4 pcs tomatoes, diced
How to make bamboo shoot salad  1 pc sili espada, chopped (optional)
1. Boil the bamboo shoot and sweet potatoes  2 pcs green onions,chopped
separately when cooked, squeeze the  ⅓ cup vinegar
bamboo shoots with your hand to remove  ¾ cup evaporated milk
water.  salt to taste
2. Cut sweet potatoes into cubes and mix the
bamboo shoot; add salt. Instructions
3. Top with French dressing and season with How to cook Banana Blossoms Salad with
MSG.
Tokwa
4. Decorate with onion rings and sliced
tomatoes. Serve cold. Good for 6 persons. 1. In boiling water, cook puso ng saging for
about 15 minutes or until tender.
2. Drain, rinse in tap water and squeeze out
the liquid. Slice at least ⅛ inch thick.
3. Combine cooked puso ng saging with the
rest of the ingredients.
4. Mix well. Serve chilled or at room
temperature.
 How to Make Lato Salad How to Make Honeydew
(Seaweed Salad) Salad

Prep time Print

10 mins Prep time
Total time 10 mins
10 mins Cook time
15 mins
Author: Manny Total time
Recipe type: Salad Recipe 25 mins
Cuisine: Filipino
Serves: 3 servings Author: Manny
Recipe type: Salad Recipe
Ingredients Cuisine: Filipino
Serves: 6 to 8 servings
 2 cups fresh lato
 ¼ cup onions, chopped Ingredients
 ¼ cup tomatoes, chopped
 2 tbsp. native vinegar  2 cups Honeydew melon balls
 2 tbsp. calamansi juice  4 Tbsp. lemon juice, fresh or canned
 ½ tsp. salt  2 to 3 ounce package lemon flavored gelatin
 ¼ cup green mango, grated  1½ cup cold water
 1½ cup hot water
Instructions
Instructions
How to make lato salad:
How to make honeydew salad:
1. Clean lato thoroughly in running water and
drain. 1. Dissolve gelatin in hot water. Add cold
2. Put lato in a bowl and mix in onions and water and lemon juice.
tomatoes. 2. Let stand for 10-15 minutes,then strain.
3. In a small bowl mix native vinegar and Chill till slightly thickened.
calamansi juice and stir in salt. 3. Add melon balls. Pour into 2½ cups melon
4. Pour mixture in lato and mix gently. molds. Chill until firm.
5. Transfer to a serving plate and top with 4. Unmold onto lettuce. Serve cold. Good for
grated green mango. 6-8 persons.