Multi- Faceted Salad

Ingredients:
- 1/2 kg heart of palm (ubod) cut in fine strips or cubed
- 1/ 4 cup celery, sliced fine
- 3 tbsp spring onion (white part)
- 4 small pieces of cucumber
- 1 cup dried singkamas or waterchestnuts (diced)
- 1 cup drained pineapple tidbits


Procedure:
- Mix all ingredients together, adding any prepared mayonnaise dressing.
- Add salt and pepper for seasonings.

Pineapple- Macaroni Salad

Ingredients:
- 1 small pack salad macaroni, cooked as directed
- 1 can pineapple tidbits
- 1 cup fruit cocktail
- 1/4 cup sweet pickle relish
- 1/4 cup grated cheese
- 1/2 cup chopped nuts
- 2/3 cup mayonnaise
- 1 1/2 tsp salt
- Red pepper slices

Procedure:
- Arrange red pepper slices at the bottom of the mold.
- Combine the rest of the ingredients and transfer into the mold.
- Chill.
- Unmold in a platter and garnish as desired.

Yield: 8 to 10 servings.

Ampalaya Salad

Ingredients:
- 2 medium size ampalaya
- 2 ripe tomatoes
- 1 onion
- Salt

Procedure:
- Divide ampalaya and remove the seeds. Slice thin crosswise.
- Add sliced tomatoes and sliced onions.
- Salt to taste.

Eggplant Salad

Ingredients:
- 4 young eggplants
- 1 onion
- Salt to taste
- 1 tbsp calamansi juice
- 2/3 cup coconut cream

Procedure:
- Roast eggplant in oven or over charcoal heat.
- Peel onion and slice crosswise very fine.
- Add calamansi juice.
- Peel and mash well the eggplants.
- Mix and blend well the eggplant and onion.
- Season to taste with salt.
- Add coconut cream.

Yield: 4 to 6 servings.

Watermelon Fruit Boat

Ingredients:
- 1 ripe oval watermelon
- 1 can fruit cocktail
- 3 1/2 cups pineapple chunks, drained
- 1 medium- sized ripe cantaloupe
- 1 honeydew melon
- 3 oranges, peeled and sectioned
- 1 quart strawberries, fresh or frozen

Procedure:
- Cut watermelon lengthwise, using about three- fourths of melon for boat.
- Cut the edges carefully in large angles about 1 inch deep to form a zigzag pattern.
- Scoop out as many balls as possible from seedless pulp.
- Scoop out remaining pulp; turn melon upside down to drain.
- Chill melon in refrigerator. Scoop out balls from other melons.
- Drain fruit cocktail; prepare strawberries.
- Mix fruit in large bowl very gently.
- Remove melon boat from refrigerator; wipe out remaining moisture.
- Pile fruit lightly into melon boat and chill until time to serve.

Yield: 15 servings.

Sweet Potato Salad

Ingredients:
- 2 cups sweet potato, boiled
- 2 tbsp celery, diced
- 1/3 cup mayonnaise
- 2 tbsp red pepper, diced
- 1 tbsp calamansi juice
- 1 tbsp pickles, diced
- 1 tbsp onion, diced
- 1/4 tsp salt

Procedure:
- Dice sweet potato.
- Combine all ingredients and toss to coat with dressing.
- Chill or serve at once.


Yield: 4 servings.

Radish- Tomato Salad

Ingredients:
- 3 native radishes, grated
- 3 large tomatoes, roasted over live coals
- 1 large onion, chopped
- 1/4 cup calamansi juice
- 1 tsp sugar
- 1 tsp salt

Procedure:
- Grate native radishes
- Peel roasted tomatoes and mix with chopped onions.
- Combine the rest of the ingredients and toss together lightly.
- Serve cold.

Yield: 8 servings.

Potato Salad

Ingredients:
- 3 cups potatoes, diced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp calamansi juice
- 1/3 cup onions, finely chopped
- 2 tsp garlic, minced
- 1/4 tsp pepper
- 1 cup cheddar cheese, grated
- Sliced pepperoni
- Salt to taste

Procedure:
- Combine sour cream, mayonnaise, calamansi juice, finely chopped onion, garlic, salt and pepper.
- Add diced potatoes and sliced pepperoni.
- Toss to coat evenly. Chill.
- Serve sprinkled with finely grated cheese.

Yield: 8 servings.

Pineapple- Banana Salad

Ingredients:
- 1 can pineapple slices
- 4 bananas (lakatan), sliced diagonally
- 2 cups chopped peanuts
- 1/2 cup mayonnaise
- Lettuce leaves

Procedure:
- Arrange slices of pineapple and bananas in a platter, lined with lettuce leaves.
- Top with mayonnaise and chopped peanuts. Chill.

Yield: 8 servings.

Party Potato Salad

Ingredients:
- 6 cups, cooked potatoes
- 1 unpeeled cucumber, cored, sliced
- 1 cup shredded carrots
- 1 tbsp finely chopped celery
- 1 1/2 tsp salt to taste
- 1/2 cup dairy sour cream
- Salad dressing

Procedure:
- Toss together potatoes, cucumber, 3/4 cup shredded carrots and celery.
- Mix sesonings with sour cream and dressing. Use enough dressing to moisten well.
- Lightly blend the dressing with vegetable mixture. Chill.
- Garnish with remaining carrots.

Yield: 8 to 10 servings.

Papaya- Apple Salad

Ingredients:
- 4 apples, peeled and diced
- 2 cups pineapple, diced
- 2 cups papaya, peeled and diced
- 1 cup thick cream
- 1 can fruit cocktail
- Sugar to taste

Procedure:
- Combine all the ingredients.
- Toss slightly with thick cream.
- Add sugar to taste. Chill.
- Garnish with sliced peaches.

Yield: 4 to 6 servings.