Luscious fruit provides a welcome salad in any kind of weather. Assemble these supplies. 1 tablespoon (1 envelope) unflavored gelatin1/4 cup cold water2 cups fruit cocktail1/2 cup mayonnaise 1 cup heavy cream, whipped (or whipped topping)1/3 cup maraschino cherries Steps in preparation
Assemble these supplies. 3 ripe mangoes1/2 cup finely chopped sliced onion 1 cup mayonnaise1 cup cream or chilled evaporated milk1 stick white gulaman 1 1/2 cups water 1/4 cup sugar Salt 1 cup shredded buko (young coconut) Steps in preparation
This makes enough for two largish salads - like two romaine hearts worth of salad. My buddies over at 37 Cooks scored some olive oils from a company called Sciabica, and I'll be doing some official 37 Cooks posts about it later
I love this Frenchie salad – it really bigs up French beans and makes lentils taste great. Don't be afraid of going heavy on the mustard, because that's what makes the lentils, beans and chicken really sing
I guess most of us associate salad with something green, healthy and leafy well it’s a different case in the Philippines as salad there is commonly associated with something sweet and fruity
Dipping sauce. In small bowl, stir together chili sauce, lime juice, vinegar and water. set aside. In bowl, soak rice vermicelli in hot water until tender, about 10 minutes
During the last four days we made different versions side and table salads and to end this series there’s nothing better than ending it with a dessert salad, the Buko Salad
Can’t there be an easier spelling for the word Vinaigrette. I don’t know why it’s so hard for me to remember that one, maybe because I was always a phonetic speller growing up (and basically still am, but no one knows thanks to spell check) so I want to spell it vinegaret
