Indian Summer Salad Recipe is packed with antioxidants, this superhealthy, colourful Indian salad counts as 1 of your 5-a-day

Preparation Time: 6 minutes

Servings: 6

Indian Summer Salad Ingredients:

• 3 carrots
• bunch radishes
• 2 courgettes
• half a small red onion
• small handful mint leaves, roughly torn

For the dressing:

• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise
• 2 tbsp olive oil

• Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.
  

• Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil.
  

• Taste and add salt and pepper, then drizzle over the salad and mix well.
  

• Leftovers will keep in a covered container in the fridge for up to 24 hrs.

  PinoyRecipe.net Tips:
  You can replace any of the veggies with any of the following: shredded fennel, thinly sliced raw broccoli or cauliflower, chopped red or yellow pepper, shredded mange tout or sugar snap peas

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Seafood Salad Recipe, Grilled shrimp and tuna tossed in onions and tomatoes served with vinaigrette dressing

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6

Seafood Salad Ingredients:

• 1/4 kg large shrimps peeled and deveined
• 1/4 kg tuna steaks cut into 3/4 to 1-inch thick
• 200 g romaine lettuce torn into bite-size pieces
• 1/4 cup red onion thinly sliced
• 3/4 cup cherry tomatoes
• 1/2 cup pitted kalamata or ripe olives
• Vinaigrette: Combine -
• 1/2 cup olive oil or vegetable oil
• 1/4 cup balsamic vinegar
• 1 tbsp shallot finely chopped
• 1 tsp dried thyme leaves
• 1 tbsp prepared mustard
• 1 8g MAGGI MAGIC SARAP
• 1 tsp MAGGI Savor Barbecue

• Marinate shrimps and fish in 1/4 cup of vinaigrette for 1 hour. Set aside remaining vinaigrette for dressing.
  

• Brush grill rack with vegetable oil. Heat coals or gas grill.
  

• Remove fish and shrimp from marinade; reserve marinade. Grill fish for 5 minutes, brush with marinade. Grill shrimps 10 to 15 minutes, turning and brushing fish and shrimps with marinade 2 or 3 times, until shrimps are pink and firm.
  

• To serve, cut fish into bite-size pieces. Arrange romaine lettuce on serving platter.
  

• Arrange fish, shrimp and remaining ingredients on top. Serve with reserved vinaigrette.

  (Marinate: 1 hour)

  NUTRITIONAL CONTENT:

  Calories:307
  Carbohydrates (g):5
  Protein (g):20
  Fats (g):23

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Buko Pandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Buko Pandan Salad Ingredients:

• 8 leaves of Pandan – (must be cleaned well)
• 5 Buko (Coconut)not too hard, not too soft- Grated to strips
• Water approx. 10 cups
• 3 small cans of Nestle Cream
• 1 medium can of Condensed Milk
• 2 bars of Green Gulaman
• 1 3/4 Cups Sugar (more if you want it sweeter)
• 1 cup Kaong (optional)

• Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
  

• Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
  

• Ensuring gulaman is well-dissolved stir well.
  

• Add sugar while mixing. Do this for 5 minutes.
  

• Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
  

• Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
  

• Add kaong if you prefer.
  

• Get gulaman from ref and cut into 1 cm cubes.
  

• Mix with buko mixture.

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This Filipino Eggplant salad takes quite a bit of preparation but it’s well worth the effort. It complements main dishes that are dry (like fried pork chops and daing na bangus) but it is also the companion side dish to the stew dish, puchero.

Filipino Eggplant Salad Ingredients:

• 6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
  
• 3 – 6 cloves of garlic, peeled and crushed
• 2 tsps of salt
• 6 – 8 tsp of spicy vinegar
• 1 tsp of black pepper

Note: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.

• Prepare eggplant
  

• The best way is to grill the washed eggplants over hot coals.
  

• This brings out a deep taste to the eggplant.
  

• The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 – 25 minutes.
  

• This method produces a drier eggplant which is easier to peel.
  

• When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.
  

• Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
  

• With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper.
  

• Cool for half an hour to optimize flavor before serving.

  (Note: Spicy vinegar is, ideally, made from coconut and flavored with small red peppers called siling labuyo, slivers of small white onion called sibuyas ilokano, and peppercorns. You may also substitute regular apple cider vinegar or clear distilled vinegar. Also, in my experience, I’ve found that people either LOVE this salad or are indifferent to it. There have been times when I had nothing to eat along with the salad and just ate it with plain hot rice. Be forewarned, though. The garlic smell will taint your breath for several hours after you ingest the salad. If you fall into the category of salad lover, then the garlic breath will be a small price to pay for this gastronomic delight!)

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