COLESLAW

COLESLAW

INGREDIENTS
2 cups fine shredded cabbage
1 cup thinly sliced carrots
1/3 cup crushed pineapple, well-drained
1/4 cup raisins
1/4 cup white sugar

For Dressing
3/4 cup mayonnaise
1/4 cup thick whipping cream

PROCEDURE
Put all ingredients in a bowl. Mix well and chill before serving.

CURRY SALAD

CURRY SALAD

INGREDIENTS
1/2 cup mayonnaise
3/4 cups NESTLE All Purpose Cream
1 tbsp. calamansi juice
1 tsp. curry powder
2 tbsp. MAGGI Chilli Sauce
1 tsp. ginger grated
1 small onion minced
2 tsp. MAGGI Savor
salt to taste
1/2 kg. shrimps cooked shelled and sliced crosswise
1 piece green bell pepper cut into 1/2 inch cubes
1 piece red bell pepper cut into 1/2 inch cubes
2 cups cubed singkamas cubed
1 cup whole corn kernel
2 stalks celery cut into 1/2 inch thick diagonally
1/2 cup walnuts
lettuce leaves broken

PROCEDURE
Combine all ingredients for dressing and toss in shrimps and vegetables.
Chill thoroughly and serve on a bed of lettuce and top with walnuts.

A salad rich in texture and flavor. Good as a starter or accompaniment to barbecue. Servings: 4-6.

FRUIT-SHELL SALAD

FRUIT-SHELL SALAD

INGREDIENTS
2 170g cans NESTLE Cream
1/4 cup NESTLÉ Premium Squeeze - Orange Juice
1/2 cup NESTLÉ Cottage Cheese
1 cup shell macaroni, cooked al dente
1 cup pineapple chunks, drained
1 large fresh orange, peeled sectioned seeded
1/2 cup seedless red grapes, halved
1/2 cup green grapes, halved
1 red apple, cored and chopped
1 lacatan banana, sliced diagonally 1/4 inch thick
1 tsp salt or to taste
2 tsp sugar

PROCEDURE
Blend NESTLE Cream, NESTLE Orange Juice and NESTLE Cottage Cheese.
Combine the rest of the ingredients in a separate bowl.
Toss in cream mixture.
Cover and chill before serving.
Toss gently before serving.

Fruit and pasta salad with orange-flavored cream dressing. Servings: 10-12.

KANGKONG SALAD

KANGKONG SALAD

INGREDIENTS
1/2 kilo kangkong (blanched and drained well)
4 tomatoes (sliced into rings)
2 medium red onions (sliced into rings)
4 hard boiled eggs (sliced into rings)
2 medium potatoes (peeled, boiled and cubed)
2 cups vinegar
1 small head of garlic (finely minced)
1/2 tsp. sugar
1/2 tsp salt
1 tsp. black pepper (fresh ground)

PROCEDURE
In a big wooden or crystal bowl, arrange kangkong.
Top with sliced tomatoes, onions, eggs and cubed potatoes.
In another bowl, combine vinegar, minced garlic, sugar, salt and pepper.
Serve kangkong with vinegar dressing.

PETCHAY SALAD

PETCHAY SALAD

INGREDIENTS
2 bundles of petchay (washed, blanched and cut into 1 inch)
1 big red onion (sliced into rings)
1/2 tsp. table salt
1 tsp. honey
1 tsp. black pepper (freshly grounded)
1 tsp. minced garlic
2 cups vinegar

PROCEDURE
In a wooden or crystal bowl, mix all the ingredients together.
Serve freshly made or chilled.
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