Strawberry Spinach Salad Recipe

Strawberry Spinach Salad Recipe - Ingredients and Procedures.

Ingredients:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Procedures:

• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
• Cover, and chill for one hour.
• In a large bowl, combine the spinach, strawberries and almonds.
• Pour dressing over salad, and toss.
• Refrigerate 10 to 15 minutes before serving.

Chilled Pineapple Salad

Makes 4-6 salads

Ingredients:

• 1 cup pineapple juice
• 2 tablespoons flour
• 1/2 cup butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2 tablespoons lemon juice (or kalamansi juice)
• 4 slices pineapple
• 2 oranges
• 1/4 cup nuts
• 10 marshmallows
• 8 maraschino cherries
• 2 cups whipped cream (or other whipped topping)

Procedures:

• Make a paste of flour and a little pineapple juice.
• Add remainder of juice gradually.
• Add butter, sugar and salt; cook in top of double boiler for 10 minutes.
• Add beaten egg and cook longer with constant pineapple, oranges, nuts, marshmallows, and cherries.
• Fold in whipped cream.
• Put in refrigerator and freeze.

Via: homebestrecipes

Chicken Macaroni Salad

Ingredients:

• 1/5 kilo macaroni noodles (elbow)
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese
• 1/2 cup raisins

Procedures:

• Cook macaroni noodles according to package cooking instructions.
• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
• Drain carrots and let cool. Peal skin then dice.
• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
• Drain pineapple chunks or tidbits.
• Mix all the ingredients while adding salt and pepper, to taste.
• Refrigerate, then serve.

Via: filipino-recipes

Ceasar Salad

Ingredients:

• 1 head crisp romaine lettuce, washed, dried, torn
• 1 large clove garlic, crushed
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) balsamic vinegar
• 1 tbsp (15 ml) anchovy essence
• 1 tbsp (15 ml) Worcestershire sauce
• 1 lemon, juice of
• 1 stalk celery, sliced (2 if small)
• 1/2 cup (125 ml) parmesan cheese, grated
• salt and pepper

Procedures:

• Add garlic to a large salad bowl.
• Add olive oil and stir and let sit for a few minutes.
• Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
• You can let this sit while you prepare the rest of your meal.
• Just before serving, add lettuce, celery, and parmesan, and toss.

Via: pinoyrecipe

Millionaire Salad

Ingredients:

• 2 cups slice ubod, cut in stripe & blanch or Singkamas
• 2 cups young coconut meat, cut in stripe
• 1 cup crushed pineapple drained
• 1 (170 grams) can of Nestle Cream
• 1/2 cup mayonnaise
• 1 tsp. salt
• 1/8 tsp. white pepper
• 3 T. white sugar

Procedure:

• Soak blanch ubod or singkamas in water with buko, drain just before mixing
• Combine cream, mayonnaise, salt, pepper & sugar mix well.
• Add the rest of the ingredient mix well and chill
• Serve cold in young coco chill halve.

Via: findpinoy

Ampalaya Salad (Bitter Gourd Salad)

Ingredients:

• 2 cups ampalaya, sliced thinly
• 2 tbsps. rock salt
• 3 pcs. sibuyas tagalog (shallots)
• 2 pcs. tomatoes, round thin slices

Dressing:

• 4 tbsps. Mama Sita's Coconut Nectar Vinegar
• 4 tbsps. water
• 4 tbsps. sugar dash of black pepper

Procedure:

• Cut ampalaya into two, lengthwise.
• Remove the seeds.
• Slice thinly crosswise.
• Rub ampalaya slices with salt.
• Leave for 20 minutes.
• Squeeze out ampalaya juice.
• Remove excess salt with water.
• Squeeze out water.
• Cut shallots and tomatoes into thin, round slices.
• Chill the vegetable slices.
• Arrange in a platter and serve with dressing.

Procedure for Dressing:

• In a sauce pan, mix vinegar and water and let boil for 2 minutes.
• Lower heat.
• Add sugar, and black pepper.
• Stir continuously for two to three minutes.
• Let cool and serve with salad.

Via: Lutongbahay