SALAD RECIPES |
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| You'll Need : 6 small (900 g) kamote (sweet potatoes) 1 medium (100 g) carrot 5 small (750 g) potatoes 15 pcs Baguio beans (snap beans) 1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple 2 Tbsp sweet pickle relish 1 Tbsp onion, chopped 1 tsp prepared mustard 1 cup salad dressing or mayonnaise Here's How: 1. BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes. 2. COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper. 3. TOSS lightly until well blended. Chill overnight before serving. FRUITED CORN SALAD You'll Need: 3/4 k fresh corn ears (or 2-1/2 cups canned corn kernels) 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 cups water 1/2 cup all-purpose cream 2 Tbsp sweetened condensed milk Here's How: 1. BOIL fresh corn in fruit cocktail syrup and water until tender. Cool. Using a small knife, remove corn kernels. Season with 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt). 2. COMBINE with the remaining ingredients. Blend well. Chill until ready to serve. |
| PINEAPPLE POTATO SALAD |
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