Black-Eyed Pea Salad

For this quick-to-assemble hearty salad, you can use canned black-eyed peas instead of frozen, but be sure to drain them well.

Assemble these supplies: 

• 10-ounce package frozen black-eyed peas
• Small head Boston or Bibb lettuce
• 2 medium-size tomatoes (about 1 pound total weight)
• 2 stalks celery
• Small red onion (optional)
• 1/3 cup corn oil
• 3 to 4 tablespoons red or white wine vinegar 
• 1/2 teaspoon dry mustard
• Salt
• Freshly ground pepper

Steps in preparation:

1. In medium-size saucepan, cook peas as directed on package. Drain, transfer to medium-size bowl, cover, and refrigerate until chilled.
2. Meanwhile, wash lettuce and dry in salad spinner or with paper towels. Wrap in paper towels and refrigerate.
3. Wash tomatoes and Celery, and dry with paper towels. Core, halve, and coarsely chop tomatoes; finely chop enough celery to measure 1 cup. Set aside.
4. If using red onion, peel and mince enough to measure 1 tablespoon; set aside.
5. In small bowl, whisk- corn oil, vinegar, dry mustard, and salt and pepper to taste until blended.
6. Add tomatoes, celery, and onion, if using, to peas and toss to combine. Add vinaigrette and toss until evenly coated.
7. Divide lettuce among salad plates, top with salad, and serve.

Green Salad Vinaigrette

Assemble these supplies:

1 small head chicory

• 1 small head escarole
• 1 small head radicchio
• 2 1/4 teaspoons sherry wine vinegar or red wine vinegar
• 2 1/4 teaspoons lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 6 tablespoons oil, preferably
• 2 tablespoons walnut oil and 4 tablespoons olive oil

Steps in preparation:

1. Wash and dry salad greens. Refrigerate.
2. Combine vinegar and lemon juice in small bowl. Add salt and pepper. Whisk in oil.
3. Just before serving, toss salad greens with vinaigrette.

Tangy Cucumber and Grape Salad

Assemble these supplies:

• 2 large cucumbers
• 2 to 3 tablespoons salt
• 1/2 pound seedless red or green grapes Small bunch chives or scallions
• 1 cup sour cream or creme fraiche 1 teaspoon dry mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon wasabi or white horseradish 1/4 cup chicken stock
• 2 teaspc ons rose water (optional) Ground nutmeg

Steps in preparation:

1. Halve cucumbers lengthwise and remove seeds with melon baller or teaspoon. Peel cucumbers or score deco­ratively, if desired, and slice into 1/2-inch-thick crescents. Place cucumbers in colander, sprinkle with salt, and toss to coat. Place colander in sink to drain cucumbers.
2. Wash grapes and dry; remove stems and discard. Wash chives, dry with paper towels, and chop enough to mea­sure 2 tablespoons.
3. In small bowl, blend sour cream, dry and Dijon mus­tards, and wasabi. Add stock and rose water, if using, and stir until smooth.
4. Rinse cucumbers under very cold running water. Place them in clean dish towel and gently press out as much liquid as possible; set aside.
5. In serving bowl, combine cucumbers and grapes with sour cream dressing and toss until well coated. Sprinkle with nutmeg and set aside until ready to serve.

Cucumber Salad/Pipino Salad/Recipe

Assemble these supplies:

• 2/3 cup red or white wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 2 large cucumbers
• 1/4 cup minced dill plus
• 4 dill sprigs for garnish (optional) Small head Boston or Bibb lettuce

Steps in preparation:

1. In medium-size bowl, combine vinegar, sugar, salt, pepper, and 1/2 cup ice water.
2. Peel cucumbers and slice thinly. Add slices to bowl and stir. Sprinkle cucumbers with dill, cover, and refrigerate until ready to serve.
3. Wash lettuce and dry with paper towels. Wrap in paper towels and refrigerate until ready to serve.
4. Arrange lettuce leaves on plates with salmon and top with cucumbers; garnish with dill sprigs, if desired.

Beet and Lettuce Salad with Mustard Vinaigrette

Assemble these supplies:

• 4 small beets
• Small head Bibb lettuce
• Small head Boston lettuce
• Small bunch arugula
• Mustard Vinaigrette (see following recipe)

Steps in preparation:

1. Remove beet tops, leaving about 14nch of stems. Wash beets and drain in colander. Place beets in medium-size saucepan, cover with water, and bring to a boil over me­dium-high heat. Reduce heat and simmer beets 30 min­utes, or until tender when tested gently with point of knife. (Do not test beets too often or color will bleed.)
2. Meanwhile, separate lettuce leaves; wash lettuce and arugula, and dry in salad spinner or with paper towels. Trim off arugula stems and place greens in medium-size bowl. Cover with plastic wrap and refrigerate until ready to use.
3. When beets are cooked, turn into colander and refresh under cold running water; slip skins off with your fingers. Trim off beet stems and cut beets crosswise into 1/4-inch­thick slices.
4. Divide salad greens among 4 side plates, drizzle with mustard vinaigrette, and top each serving with beets.

Mustard Vinaigrette


Assemble these supplies:

• Large lemon, or 1/4 cup white wine vinegar Large clove garlic
• Large egg
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil or vegetable oil
• 1/2 teaspoon salt
• Freshly ground pepper

Steps in preparation:

1. Squeeze enough lemon juice to measure 1/4 cup. Peel garlic.
2. Place all ingredients in food processor fitted with steel blade or in blender and process 1 minute.
3. Just before using, process vinaigrette briefly to recombine.

Warm Tarragon-Mushroom Salad

Assemble these supplies:

• 1/3 pound shiitake mushrooms, if available
• 2/3 pound fresh mushrooms, or 1 pound if not using shiitake
• 6 cloves garlic
• 1 head butter or red-leaf lettuce
• 1 large lemon
• 1 tablespoon chopped fresh tarragon leaves, or 1 teaspoon dried
• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• Salt
• Freshly ground pepper
• 1 teaspoon chopped fresh tarragon for garnish (optional)
• 1 loaf French bread (optional)

Steps in preparation:

1. Clean mushrooms with damp paper towels.
2. Using par­ing knife, trim stem ends and cut each cap into 3 or 4 slices. Set aside.
3. Peel garlic and cut into slivers. Set aside.
4. Wash lettuce and dry in salad spinner or pat dry with paper towels.
5. Divide among 4 salad plates. Set aside.
6. Juice lemon. Strain out pits and reserve juice.
7. In large heavy-gauge non-aluminum skillet, heat butter and oil over high heat.
8. When butter foams, add mushrooms and saute, stirring with wooden spoon, 3 to 4 minutes.
9. Add garlic, tarragon, and lemon juice, and stir 2 to 3 minutes longer, or until liquid is reduced by one third.
10. Season with salt and pepper to taste and spoon over lettuce-lined plates while still warm. 
11. Garnish with chopped fresh tar­ragon and serve with warm French bread, if desired.

Marinated Beef Salad

Assemble these supplies:

• Large head Romaine lettuce
• 3 limes
• 1-inch piece fresh ginger
• Small bunch fresh cilantro or parsley
• Small bunch fresh mint, or 1 teaspoon dried 6 tablespoons peanut oil
• 1 teaspoon sesame oil
• teaspoon Salt
• 1-2 pounds cooked rare roast beef or raw sirloin
• 2 small cantaloupes (1/2 to 1/4 pound each) 1 tablespoon sesame seeds (optional)
• Red pepper flakes (optional)

Steps in preparation:

1. Put serving platter in freezer to chill.
2. Wash lettuce and dry in salad spinner or pat dry with paper towels.
3. Grate lime rind. 
4. Squeeze enough lime juice to measure 4 tablespoons, reserving any extra.
5. Cut 1 lime into wedges for garnish.
6. Peel and mince ginger. 
7. Wash, dry,' and chop cilantro and mint, if using fresh, to measure 11/2 table­spoons each. 
8. Reserve unchopped cilantro and fresh mint for garnish. 
9. For dressing, combine 4 tablespoons peanut oil, sesame oil, salt, ginger root, chopped cilantro, and mint in small bowl. Set aside.
10. With chef's knife, slice meat into strips 1/8 to 1/4 inch wide, and 1 to 11/2 inches long, if not already sliced.
11. To cook raw meat, unless you prefer to serve it raw, heat remaining 2 tablespoons peanut oil in large heavy-gauge skillet or sauté pan over high heat.
12. Add meat and cook, stirring constantly, just until meat is no longer pink, 30 to 60 seconds.
13. Using slotted metal spatula, transfer meat to chilled platter.
14. Arrange cooked sirloin, precooked roast beef, or raw sirloin in single layer.
15. Pour dressing over meat, cover loosely, and refrigerate until chilled.
16. Transfer meat and dressing to medium-size bowl and clean platter.
17. Peel, seed, and slice cantaloupe and arrange around edge of platter.
18. Shred lettuce and form bed in center.
19. Using wooden spoons, toss meat with dressing to coat well.
20. Spoon meat over lettuce. Sprinkle with reserved lime juice to taste.
21. Just before serving, garnish with mint, cilantro, and lime wedges.
22. Top with sesame seeds and sprinkle lightly with red pepper flakes, if desired. Serve additional red pepper flakes on the side.

Marinated Zucchini Salad

Assemble these supplies:

• 2 cups 1/4-inch-thick zucchini slices
• 1/2 cup vegetable oil
• 1/3 cup white wine vinegar
• 1/4 cup sugar
• Large clove garlic, peeled and minced
• 3/4 teaspoon salt
• 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
• 3/4 teaspoon chopped fresh marjoram, or 1/4 teaspoon dried 
• 3/4 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried 
• 3/4 teaspoon chopped fresh dill, or 1/4 teaspoon dried Large tomato, cut into wedges
• 1/2 cup whole pitted black olives, halved

Steps in preparation:

1. In medium-size saucepan, bring 1 quart water to a boil. 
2. Add zucchini and simmer 2 minutes, or just until crisp- tender. 
3. Drain in colander, then pat dry.
4. In small bowl, combine oil, vinegar, sugar, garlic, salt, thyme, marjoram, rosemary, and dill.
5. Combine zucchini, tomato, and olives in salad bowl. 
6. Pour just enough dressing over salad to coat lightly and toss gently. 
7. Cover and refrigerate until ready to serve.

Green Salad with Mustard Glaze

Assemble these supplies:

• 1 head Romaine or iceberg lettuce
• 2 large cloves garlic, peeled
• 1/3 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 5 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup vegetable oil

Steps in preparation:

1. Wash lettuce, separate leaves, and dry in salad spinner or pat dry with paper towels. 
2. Tear enough leaves into bite- size pieces to measure 6 cups.
3. Place in salad bowl, cover with plastic wrap, and refrigerate until ready to serve.
4. In blender, combine garlic, vinegar, mustard, sugar, and salt, and blend until smooth. 
5. With blender running, add vegetable oil in a slow, steady stream and blend until dressing is thick and smooth.
6. When ready to serve, pour enough dressing over let­tuce to coat leaves well and toss.
7. Serve any leftover dressing on side.

Tossed Green Salad

Assemble these supplies:

• 1 head Boston lettuce
• 2 1/4 teaspoons sherry wine vinegar or red wine vinegar
• 2 1/4 teaspoons lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 6 tablespoons oil, preferably
• 2 tablespoons walnut oil
• 4 tablespoons olive oil

Steps in preparation:

1. Wash and dry salad greens. 
2. Refrigerate.
3. Combine vinegar and lemon juice in bowl. 
4. Add salt and pepper. 
5. Whisk in oil.
6. Just before serving, toss lettuce with vinaigrette.

Watercress Salad Simple recipe

Assemble these supplies:

• 2 bunches watercress
• 4 ounces shelled walnuts
• 3 tablespoons olive oil
• 1 tablespoon sunflower oil
• 4 1/2 teaspoons wine vinegar, preferably
• 2 1/2 teaspoons red wine vinegar and 2 teaspoons sherry wine vinegar Salt and freshly ground black pepper

Steps in preparation:

1. Preheat oven to 350 degrees.
2. Wash watercress and dry thoroughly.
3. Remove any tough stems.
4. Refrigerate until serving time.
5. Toast walnuts on cookie sheet in oven about 5 minutes.
6. Set aside until cool; then chop them.
7. In small bowl, mix together oils and vinegars with small whisk.
8. Season to taste.
9. At serving time, toss watercress with vinaigrette and sprinkle toasted walnuts on top.

Green Salad with Lemon Mustard Vinaigrette

Buy the greens the day you serve them and wash them just before assembling the salad. Boston lettuce needs only two or three washings, but you must wash spinach with special care in order to remove all grit. First cut off the stems, then fill a large pan or bowl with water and Immerse the greens. Rinse and drain at least three times, and taste a leaf. If necessary, rinse again. Drain the spin­ach on paper towels and pat it dry. A salad spinner will save trouble-and cut preparation time. In any case, be sure to dry the leaves thoroughly, for otherwise the dressing will not cling and the salad will taste watery.

Assemble these supplies:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon prepared Dijon mustard (e.g. Grey Poupon)
• 1/4 teaspoon sea salt
• 4 tablespoons extra-virgin olive oil

Steps in preparation:

1. Mix all ingredients in a small jar with a tight fitting lid.
2. Shake vigorously for 30 seconds until emulsified.
3. Combine the lemon juice, mustard and salt in a bowl.
4. Drizzle in the olive oil while whisking continuosly.
5. Taste and adjust the salt, and add more lemon juice or olive oil to achieve a pleasing balance of acidity.

Sweet and Sour Turnips

Small white turnips, far from being bitter, taste like a cross between a tart apple and radish: they hold their own in a full-flavored meal such as this one. They have a firm, clean texture, if not over cooked. Avoid large turnips, which do tend to turn woody and bitter.

Salad tip: most produce markets cut off turnip tops and discard them, but fresh green turnip tops make an inter­esting addition to any green salad, including the Boston lettuce and spinach salad in the recipe here.

• 8 medium-size white turnips
• 3 tablespoons butter
• Salt and freshly ground white pepper
• 1 teaspoon sugar
• 1/2 cup chicken broth
• 2 1/2 heaping tablespoons dark brown sugar
• 1/4 cup sherry wine vinegar or red wine vinegar

Steps in preparation:

1. Peel turnips.
2. Cut them crosswise into 3/4-inch slices and then into 3/4-inch cubes.
3. In skillet, melt butter.
4. Add turnips. Season with salt, white pepper, and sugar.
5. Cook turnips over medium-low heat, tossing them in pan until they are glazed and nicely browned.
6. Lower heat and add a little of the chicken broth.
7. Cover pan and cook 15 minutes. You may need to add a little more of the broth. Do not over cook. •
8. While turnips are cooking, combine brown sugar with vinegar in small bowl.
9. Blend well and add to turnips after they have cooked 15 minutes.
10. Raise heat and cook until turnips are well glazed and pan juices are reduced to about 2 tablespoons.
11. Remove to serving dish and pour pan juices over them.

Zucchini, Tuna, and Tomato Salad

Assemble these supplies:

• 3 small zucchini
• 7 1/2-ounce can light tuna in olive oil
• 1/2 cup thinly sliced red onions
• 1/2. green pepper, seeded and thinly sliced
• 2 small dill gherkins, thinly sliced
• 1 pint cherry tomatoes
• Coarse (kosher) salt and freshly ground black pepper
• 1 large clove garlic, mashed
• 3 tablespoons sherry wine vinegar or red wine vinegar
• 1/2 cup plus
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh parsley for garnish (optional)
• 2 sliced hard-boiled eggs for garnish (optional)

Steps in preparation:

1. In medium-size saucepan, bring about 1 cup salted water to a boil.
2. Add zucchini and poach 5 minutes, or until barely tender.
3. Remove, cool under cold water, and slice thinly.
4. In salad bowl, combine zucchini, flaked tuna with its oil, onion, green pepper, and gherkins.
5. Slice cherry tomatoes in half and add to bowl.
6. Season with coarse salt and freshly ground black pepper.
7. Combine mashed garlic, vinegar, and olive oil in small bowl and blend thoroughly. 
8. Toss dressing with salad in­gredients.
9. Serve at room temperature or slightly chilled.
10. Garnish with chopped parsley and hard-boiled egg slices, if desired.

Roquefort Vinaigrette

Assemble these supplies:

• 1 large clove garlic, mashed
• cup olive oil
• 2 ounces Roquefort cheese
• 3 tablespoons sherry wine vinegar or red wine vinegar
• 2 tablespoons &erne fraiche or sour cream
• 2 or 3 rinsed anchovy fillets (optional)
• Freshly ground black pepper
• 3 tablespoons minced fresh chives, or 1 tablespoon freeze-dried

Steps in preparation:

1. Combine all ingredients except pepper and chives, in­cluding anchovy fillets if desired, in container of blender or food processor and blend until smooth. 
2. Season carefully with pepper. 
3. You will probably not need salt since both Roquefort and anchovies are salty.
4. Using rubber spatula, stir minced chives into dressing and set aside until serving time. 
5. Stir again just before serving and spoon over cauliflower.

Pako(Fern) salad-Simple Recipe

Assemble these supplies:

• 2-3 cup pako
• 2 medium red onions
• 4 tomatoes sliced
• 2 hard-boiled salted eggs
• 3 medium peeled potatoes
• 1 tsp. freshly ground black pepper
• 1/2 tsp. white sugar
• 2 cups vinegar
• 1/2 tsp. table salt

Steps in preparation:

1. In a big bowl, arrange the slicedor minced pako.
2. Top with sliced tomatoes, onions, eggs and potatoes.
3. In another medium bowl, mix vinegar, minced garlic, sugar, salt and pepper.
4. Dress with vinaigrette. Serve.

Lato (Caulerpa racemosa) Salad Recipe

Assemble these supplies:

• 2-3 cups fresh lato
• 2 small size tomato, diced
• 1/4 cup onions, chopped
• 1/4 cup green mango, grated
• 2 tablespoon native vinegar
• 2 tablespoon calamansi juice
• salt to taste

Steps in Preparation:

1. Rinse the seaweed lato and drain. In a medium bowl, mix all ingredients.
2. Drain and keep chilled in refrigerator for 10 to 15 minutes before serving.
3. Prepare dressing by mixing onion, tomato, ginger and season with a dash of salt while waitng.
4. Toss lato and prepared dressing and drizzle with kalamansi/lemon juice.
5. Serve with steamed rice and fried fish.

Broccoli Caesar Salad - Best Pinoy Recipes

Assemble these supplies:

• 1 bunch broccoli (about 1 to 11/4 pounds)
• Large clove garlic, peeled and minced
• 1 tablespoon lemon juice
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• Dash of freshly ground pepper 
• 1 egg
• 3 tablespoons white wine vinegar
• 1/2 cup olive oil or vegetable oil

Steps in preparation:

1. Wash broccoli thoroughly and trim. Peel stems, if desired, and cut into spears.
2. In medium-size saucepan, bring 1 inch water to a boil.
3. Add broccoli, cover, and return to a boil. Boil gently 5 to 8 minutes, or until crisp-tender. 
4. Drain immediately in colander and refresh under cold running water.
5. In salad bowl, combine garlic, lemon, mustard, salt, pepper, egg, vinegar, and oil.
6. With fork, stir until well blended.
7. Add broccoli and toss gently but thoroughly with dressing.
8. Cover and refrigerate until ready to serve.

RANCH SALAD DRESSING

A dieter's delight. This is a great salad dressing that is easy on the waistline because of WEIGHT WATCHERS May­onnaise.

1 cup WEIGHT WATCHERS Mayonnaise 1 cup buttermilk
1 tablespoon dried parsley flakes
2 teaspoons instant minced onion
1/2 teaspoon salt (optional)
1/4 teaspoon celery salt
1/4 teaspoon garlic powder

Mend all ingredients with wire whisk until smooth. Itehigerate until serving. Keeps for several days in re- Itehigerate. Yield: 2 cups.

LAYERED VEGETABLE SALAD/Colorful & Attractive Salad

This colorful, attractive salad will enhance any table setting.

6 cups chopped iceberg lettuce

1 cup chopped red cabbage

1 cup chopped red onion

1 can (8 ounces) CHUN KING Sliced Water Chestnuts, drained

1 can (17 ounces) DEL MONTE Sweet Peas (No Salt Added), drained

1 can (17 ounces) DEL MONTE Whole Kernel Corn (No Salt Added), drained

2 cups shredded carrots

1 cup mayonnaise (no salt added)* V2 cup sour cream

2 tablespoons sugar (optional)

Place lettuce in 3-quart straight-sided dish or 13 X 9-inch serving dish. Top with layers of cabbage, onion, water chestnuts, peas, corn, and carrots. Combine mayonnaise with sour cream. Blend in sugar, if desired. Spread evenly over carrots. Cover tightly and refrigerate several hours for flavors to blend. Makes 10 servings.