SALAD
RECIPES
Casaway, Krystalle Mirah G.
Seafood
Salad
INGREDIENTS:
1 ½ cup mayonnaise
½ cup tomato ketchup
2 tablespoons pickle relish
⅓ cup black oloves, chopped
Salt, to taste
Black pepper, to taste
1 head iceberg lettuce, shredded
1 kilo crabmeat, from 2 steamed alimango
500 grams pawns (sugpo), small, steamed and peeled
1 cup shrimp, frozen precooked, thawed
½ cup cherry tomatoes, halved
1 small cucumber, sliced into rounds
8 spears asparagus, blanched
Lemon, to garnish
PREPARATION:
1.
2.
3.
Make the dressing: Mix all ingredients in a bowl.
Refrigerate for at least 2 hours or until
completely chilled.
Arrange lettuce on a serving platter. Top with
seafood, cherry tomatoes, cucumber, and
asparagus.
Serve dressing on the sid or drizzle over salad.
Garnish with lemons or limes, if desired. Serve
cold.
Seafood Salad
Fresh Fruit Salad
INGREDIENTS:
4 c. halved strawberries
4 c. red grapes
4 oranges, sliced into rounds and cut into quarters
6 kiwis, sliced into rounds and cut into quarters
2 c. blackberries
2 c. raspberries
2 c. blueberries
6 tbsp. orange juice
1 tbsp. orange zest
PREPARATIONS:
Toss fruit in a large bowl with the juice and zest. Let
sit for 5 minutes before serving.
Fresh Fruit Salad