Pinoy Food | Free Filipino Food Recipes » Salad

Waldorf Salad

noemi — Thu, 11 Feb 2010 12:21:17 +0000

Dear readers,

A Waldorf salad consists of julienned apple and celery, chopped walnuts, grapes, and mayonnaise or a mayonnaise-based dressing. The salad was first created around 1893 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel which opened in 1931)

There is an elegant ring to the salad. Prepare this salad and place over a bed of lettuce.

Here is the recipe:

Ingredients

8 apples, unpeeled (remove cored, chopped into chunks, around 6 cups)
2 tablespoons Kalamansi juice (or lemon juice)
1/4 cup raisins
2 stalks celery, chopped
1/2 cup walnuts (chopped but not too fine)
1/3 cup mayonnaise
1/3 cup yogurt (plain)
2 tablespoons white sugar
lettuce
extra walnuts for toppings

Directions

1. Prepare the apples. Cut them into bite-sized chunks and enough to make up 6 cups. Sprinkle the kalamansi juice over the apples. The kalamansi juice prevents the apples from turning brown.

2. Place raisin in a bowl and add enough water to plump them up. Let the raisins sit for a few minutes, so water gets absorbed. Drain. Set aside.

3. Chop the celery and walnuts separately.

4. Mix apples, raisins, walnuts coating all of the ingredients with the mayonnaise.

5. It is best to chill it overnight so flavors seep in.

6. Arrange lettuce on individual salad plates. Mound the waldorf salad mixture on top of the greens, and sprinkle with the walnuts.

Serves 12.——————

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Russian Salad, Variation of Potato Salad

noemi — Tue, 27 Oct 2009 02:06:43 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. My first taste of Russian salad was from my aunt. I never knew one could make red beets into a salad. Russian salad prepared the Pinoy way is probably named as such because of the natural red coloring of the ingredients, red beet. The salad taste sweet with a slight tangy flavor due to the tart apples and the vinegar marinade. It is basically a potato salad except that the natural red color of the beets seep through the potatoes and the other ingredients. In wikipedia, Russian Salad is not even colored red. A homemade variant of the Russian Salad contains carrots, ham, onions, pickled gherkins, eggs, sweetcorn, cucumber, peas, potato and mayonnaise.

I believe the Pinoy version of “Russian Salad” is very delicious. Try preparing it.

Ingredients

1 cup cubed cooked red beets, beta vulgaris or sugar beets (Known as remolatsa in the vernacular)
1 cup pineapple tidbits
4 tart apples (sweet red apples tend to be mushy)
mayonnaise (I buy reduced fat)
1/3 cup diced sweet ham
1/2 cup diced cooked chicken
3 cups cubed cooked potatoes
1 cup cubed cooked carrots
2/4 cup finely diced celery
vinegar, salt and pepper to taste

Procedure

1. Peel and dice apples and mix with a little mayonnaise. Mix the ham, chicken, potatoes, carrots and celery.

2. Marinate with a tablespoon of vinegar, salt and pepper.

3. Add mayonnaise, beets, pineapple, and apples mixed with mayonnaise.

The amount of mayonnaise depends on the amount of desired coating.

Taste your finished product before chilling the salad in the refrigerator. I usually serve the salad the day after as soon as the seasonings seep through the potatoes.

That’s it.
——————

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Mango Macaroni Salad

noemi — Thu, 15 Oct 2009 10:08:54 +0000

Dear readers,

1 package salad macaroni

1/2 cup celery, diced or sliced

1/4 cup pimientos, chopped

1-1/2 cups hard-cooked eggs, chopped

2 cups ripe mangoes, peeled and diced

1/4 cup pickle relish

3/4 cup mayonnaise (or substitute with salad dressing for a lower-calorie salad)

1/2 tsp salt

1 tsp sugar

2 tsps vinegar (sukang puti)

1. Cook salad macaroni as directed. Drain well and chill.
2. Combine celery, pimientos, eggs, mangoes, and pickle relish.
3. In a small bowl, season mayonnaise with salt, sugar, vinegar. Add this to the celery mixture. Gently fold in the cooked, chilled macaroni. Blend thoroughly.
4. Serve on crisp lettuce leaves garnished with sliced, stuffed olives or tomato wedges.——————

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Ubod-Cabbage-Pineapple Slaw

noemi — Tue, 01 Sep 2009 10:43:17 +0000

Dear readers,

The night before:

1. Drain hearts of palm. Save liquid. Chop into julienne pieces. Return to liquid. Refrigerate.

2. Chop cabbage. Wash in a colander. Dry (or wash in your salad spinner and dry). Refrigerate in a paper towel wrap (to absorb the moisture).

Before serving:

1. Drain crushed pineapple.

2. Drain hearts of palm.

3. Mix all the ingredients.

Note: Julienne pieces refer to “matchstick” size pieces.——————

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Coleslaw with Pineapple and Marshmallows

noemi — Thu, 09 Jul 2009 10:59:09 +0000

Dear readers,

1/2 medium cabbage
1/2 cup mayonnaise (or salad dressing)- I prefer reduced fat mayonnaise
1 cup drained crushed pineapple
1/4 cup cut-up marshmallows (optional)
salt and pepper to taste
raisins (optional)

1. Chill the cabbage thoroughly. Finely shred the cabbage. Wash the shredded cabbage in cold water (in a colander) or wash in your salad spinner. Measure 4 cups of shredded cabbage.

2. Refrigerate in a paper towel wrap (to absorb the moisture).

3. Combine the remaining ingredients. Pour over the cabbage. Mix and toss lightly.

Coleslaw salad tastes best when refrigerated for many hours so the cabbage seeps in most of the pineapple and dressing flavors.

Yield: 6 servings.

——————

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Shrimp Potato Salad

noemi — Sat, 23 May 2009 13:00:41 +0000

Dear readers,

Ingredients

1/2 kilo Shrimps (boiled and shelled or buy the frozen shrimps)
6 cups cubed cooked potatoes (about 500 grams. I cooked them whole before cutting them into cubes)
3/4 cup Real Mayonnaise ( or use Reduced Fat Mayo)
1 teaspoon Pure Prepared Mustard
1/2 cup sliced celery
3 Tablespoons White Sugar
2 Teaspoons Calamansi Juice
1/4 cup onions, minced
salt and pepper to taste

DIRECTIONS

1. Mix mayo and mustard in large bowl.

2. Add potatoes, shrimps, celery and onions.

3. Mix lightly.

4. Season to taste with salt and pepper.

5. Refrigerate several hours or overnight.

Potato salads taste better after it has been stored in the refrigerator overnight. The flavors seep in through the potato making it delicious to the core. You can also add pickle relish or peas to add some color.——————

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The No-Cucumber Kani Salad

lauren — Mon, 12 Jan 2009 12:52:55 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. During a rare moment of domesticity, I offered to make kani (crab stick) salad for dinner today. I was inspired by a rather expensive kani salad I had at a Japanese restaurant at Eastwood whose name escapes me now. The kani salad I ordered was incredibly disappointing – not only was there hardly any kani; 70% of the salad was made up of cucumbers. I really, really hate cucumbers.

The kani salad I made tonight was something I just kind of put together by myself. Except for a little help from Google on “Japanese mayo”, I pretty much came up with the recipe all on my own. Here’s what I remember of it:

8 sticks of kani
2 small carrots, chopped into strips
one mango, chopped into strips
several lettuce leaves
kani salad dressing (mayonnaise, Kikkoman soy sauce, and sesame oil)

Make the kani salad dressing by combining three tablespoons of mayonnaise with half a cup of water. Mix vigorously until you get a light consistency. Add a teaspoon of Kikkoman soy sauce (you can add more if you want) and several drops of sesame oil.

Prepare the kani by cutting them in half and steaming for several minutes. Once steamed and soft, shred the kani into thin strips using your hands.

Combine the kani, chopped carrots, chopped mango, and the salad dressing. Toss.

Place ontop of lettuce leaves and eat with chopsticks!

——————

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