Class Christmas Macaroni Salad

Ingredients:
1 bottle mayonnaise (700 ml)
1 pack salad macaroni (400g)
1/3 cup carrots, minced
1/3 cup celery, minced
1/3 cup onions minced
1/2 pickle relish, drained
1/2 cup ham
1/2 cup pineapple chunks or crushed, drained
1 cup chicken breast, boiled and diced
salt and pepper to taste




Directions:
1.  Cook macaroni according to packaging instructions.  Set aside and let it cool.
2.  In a separate bowl, mix the rest of the ingredients.
3.  Add mayonnaise and cooked macaroni.
4.  Season with salt and pepper.  Mix well.
5.  Serve chilled.


Makes 6-8 servings.
These can be used as an option: raisins, queso de bola


Source:  Lady's Choice

Shrimp Pasta Toss

Ingredients:
150 g elbow macaroni, cooked per package directions
1/4 kg medium shrimps
1 can (439 g) fresh cut pineapple tidbits, drained (reserve syrup)
1 stalk celery, sliced

Dressing:
1/4 cup corn oil
1 tbsp lemon or calamansi (philippine lemon) juice
1 1/2 tbsp pineapple tidbits syrup
1 1/2 tsp iodized salt
1/4 tsp fine pepper
1 tsp snipped parsley


Directions:
1. Cook shrimp in remaining pineapple tidbits syrup with 1/2 tsp rock salt for 5 minutes. Cool, then peel. Dice shrimps. Combine with remaining ingredients except dressing. Set aside.
2. Combine ingredients for dressing in a covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Tropical Potato Salad

Ingredients:
1/2 kg potatoes
1 can (850 g) Fiesta Fruit Cocktail, drained (reserve syrup)
1/2 cup mayonnaise
2 tbsp sweetened condensed milk


Directions:
1. Boil potatoes in 2 cups water with 1 tsp iodized salt (or 1 tbsp rock salt) for 20 minutes or until just tender. Peel and cut into cubes. Soak in festa fruit cocktail syrup for 30 minutes. Drain.
2. Combine potatoes with fiesta fruit cocktail, mayonnaise and condensed milk. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Lite Fruit Salad

Ingredients:
1 pc green apple
1 pc red apple
1 can (439 g) Fiesta Fruit Cocktail, drained (reserve syrup)
2 tbsp calamansi (philippine lemon) juice
2 tbsp honey


Directions:
1. Slice and core apples. Cut into tidbits and soak in fiesta fruit cocktail syrup wons.ith calamansi juice. Add fiesta fruit cocktail and honey.
2. Chill until ready to serve.

Makes 6 servings.
Excellent source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Chicken Tonnato

Ingredients:
For Chicken
2 pcs chicken breast
1 quart water
1 tsp salt

For Tonnato Sauce
1 can (6 oz) tuna, packed in olive oil, drained
3 pcs anchovy fillets, large
1/2 cup Lady's Choice Tuna Spread
1/3 cup olive oil
3-4 tbsp lemon juice
1 tbsp chicken broth

Accompaniments
200 g beans, trimmed
200 g potatoes, peeled, sliced


Directions:
1. Poach chicken breast in 1 quart water. Add salt. Simmer for 30 minutes. Let cool in broth.
2. Puree tuna, anchovies, Lady's Choice Tuna Spread, oil, lemon juice and broth in blender until very smooth.
3. Remove chicken from broth. Slice thinly. Transfer broth to boil. Add beans and cook until crisp tender 3-5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Add potatoes to broth and simmer until just tender, for about 10 minutes. Drain sliced potatoes.

Assemble platter
In a platter, arrange beans and potatoes. Drizzle vegetables with tonnato sauce. Top with chicken slices and more tonnato sauce, spread evenly. Serve remaining sauce on the side.

Makes 6-8 servings.


Source: Lady's Choice

Egg Salad de Luxe

Ingredients:
48 pieces quail eggs, hard boiled, shelled
5 pcs red apples, washed and cubed
1/2 cup celery stalks, sliced
1 cup mushrooms, halved

Dressing:
2 pcs ripe mangoes
1 cup Lady's Choice Chicken Spread
1 tsp mustard
pinch of salt and pepper
1 tbsp calamansi (philippine lemon) juice
2 tsp sugar
1/4 cup corn oil


Directions:
1. Peel ripe mango and process flesh in a blender. Once smooth, add mustard, salt, pepper, calamansi juice, sugar and chicken spread. Gradually whisk in corn oil. Set aside.
2. In a large bowl, combine quail eggs, celery stalks and mushrooms. Add dressing and toss until all ingredients are coated with dressing. Garnish with apple slices if desired.

Makes 6-8 servings.


Source: Lady's Choice

Quick Breaded Pork Chop with Tossed Salad

Ingredients:
oil for frying
1/2 kg pork chop, pork cutlet, or pork cubes
1 pack McCormick Season 'n Fry Porkchop Coating Mix (original or garlic)
1 head lettuce, shredded
2 tomatoes, sliced
1 cucumber, sliced
1 bottle prepared salad dressing (French, Italian, blue cheese, or Thousand Island)


Directions:
1. Heat oil for frying.
2. Coat pork completely with the breading mix then cook in the hot oil until tender and golden brown. Drain on paper towels.
3. Combine the vegetables in a bowl. Toss with your choice of dressing just before serving.

When you don't have the time to marinate, try the coating mixes available in the market.
Make sure the meat is not frozen before you cook it.
Make you own salad using whatever fresh, canned, or frozen vegetables you have.
you can also experiment with the selection of bottled dressings available in most supermarkets.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Tuna Spring Salad

Ingredients:
2 cups green and red seedless grapes
1 cup mandarin orange segments
1/2 cup walnut halves
1 cup pineapple tidbits, drained well
2 (184 g) cans tuna chunks in water, drained
1 cup natural yoghurt
2 tsp lemon juice
1/4 cup honey


Directions:
1. In a large clean bowl, combine first 5 ingredients. Set aside.
2. Mix together yoghurt, lemon and honey. Toss into the salad mixture.
3. Chill well before serving.

Makes 8-10 servings.


Source: Century Tuna

Roast Chicken Pasta Salad

Ingredients:
100 g salad macaroni, cooked
100 g lettuce, torn into bite-sized pieces
1/4 cup grated parmesan cheese
2 slices bread, cut into cubes
1 tbsp butter
1 cup leftover roasted chicken, flaked or sliced
1 cup Caesar or Italian salad dressing


Directions:
1. Toss cooked salad macaroni, lettuce and parmesan cheese. Chill.
2. Toast bread in butter until brown. Mix with pasta salad before serving. Top with chicken slices. Serve with choice of dressing.

Makes 5 servings.


Source: Del Monte Kitchenomics

Seafood Slaw

Ingredients:
150 g salad macaroni, cooked
1 can (234 g) Fresh Cut Crushed Pineapple, drained (reserve syrup)
150 g yellow fin tuna steak or fillet, drak meat trimmed off
150 g shrimps (suahe)
150 g cabbage, shredded
1 stalk celery, cut into thin diagonal strips

Dressing:
1 1/4 cups mayonnaise
3 tbsp pickle relish
1 1/4 tsp iodized fine salt
1/8 tsp pepper
1 tsp snipped parsley (optional)


Directions:
1. Divide pineapple syrup. Marinate fish in pineapple syrup with 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) for 10 minutes. Do the same for shrimps. Simmer both until cooked. Drain and dice fish. Peel and slice shrimps. Set aside.
2. Combine dressing ingredients and blend with salad macaroni, fresh cut crushed pineapple, fish, shrimps, cabbage and celery. Chill for about an hour.

Makes 12 servings.


Source: Del Monte Kitchenomics

Russian Salad

Ingredients:

1 kg red sugar beets, boiled and peeled

1 kg potato, boiled and peeled

1/2 kg boneless chicken, boiled and chopped

5 pcs eggs, boiled and chopped

1 bottle Lady's Choice Thousand Island Dressing

Directions:

1. Uniformly dice potatoes and beets to preferred bite sizes.

2. Combine chicken with potatoes and beets.

3. Toss in Lady's Choice Thousand Island Dressing.

4. Top salad with chopped boiled eggs.

Source: Lady's Choice

Macaroni Salad with Quail Eggs

A must-have staple salad to make everyone merry.

Ingredients:

250 g Knorr Royal Elbow Macaroni, cooked until al dente according to package instructions

4 tbsp bell pepper, chopped and blanched

4 tbsp carrots, chopped and blanched

4 tbsp baguio beans, chopped and blanched

1 pc brocolli, chopped and blanched

12 pcs quail eggs, boiled and peeled

1 bottle, Lady's Choice Classic Caesar Dressing

Directions:

1. Combine all ingredients together and gently toss in half of the Lady's Choice Classic Caesar Dressing bottle.

2. Pour the remaining Lady's Choice Classic Caesar Dressing into a small bowl for a siding, in case Tita wants more zest for her salad.

Source: Lady's Choice

Grilled Chicken Salad

A simple chicken salad made with grilled chicken meat seasoned with spicy corn relish.

Ingredients:
Corn Relish:
Combine:
1/2 cup whole corn kernel, draiend
1 medium diced red pepper
1 diced finger chili
1/2 cup chopped coriander leaves
1 tsp lemon juice
1/2 tsp sugar, or to taste
1/4 tsp salt
1 (200 g) yoghurt - natural


Salad:
2 cups chopped grilled chicken breast fillet
1/2 cup thinly sliced celery stalk
lettuce leaves
2 medium tomatoes, sliced thinly crosswise (optional)
potato chips for garnish


Directions:
1. Prepare relish and set aside.
2. Combine chicken and celery in a separate bowl. Toss-in relish gently to coat. Serve on lettuce leaves with tomato slices.
3. Garnish with chips if desired.

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 5 servings or 1/2 cup.


Source: Nestle

Fish Salad

Ingredients:
350 g fresh tuna fillet or 2 large (650 g) tilapia
1 can (234 g) fresh cut crushed pineapple, drained (reserve syrup)
2 stalks celery, diced
1/4 kg potatoes, boiled, peeled and cut into cubes
1/4 kg camote (sweet potato), boiled, peeled and cut into cubes
2 tbsp sweet pickle relish
1 tsp minced onion
1 medium (150 g) carrot, boiled, peeled and cut into cubes
1 cup mayonnaise


Directions:
1. Simmer fish in pineapple syrup with 1 tsp calamansi juice (philippine lemon), 1/2 tsp iodized salt and 1/4 tsp pepper for 8-10 minutes. Drain. Flake into large pieces. Combine with potatoes, camote, celery, pickles and carrots. Set aside.
2. Mix mayonnaise, onion, frseh cut crushed pineapple, 1 1/2 tsp iodized salt and 1/4 tsp pepper. Mix with fish-vegetable mixture. Chill.

Makes 6 servings.
Fish replaces chicken.
Good source of Vitamin C - helps fight common infections.


Source: #724, Del Monte Kitchenomics

Fiesta Fruit Vegetable Salad

Ingredients:
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 large (300 g) sayote
30 pcs (200 g) baguio beans
1/2 (150 g) chicken breast

Dressing:
1/3 cup mayonnaise
2 tbsp fiesta fruit cocktail syrup
1/4 cup all-purpose cream
1 tsp calamansi (philippine lemon) juice
1/4 tsp paprika (optional)
3/4 tsp iodized salt


Directions:
1. Cook chicken, sayote and baguio beans in fiesta fruit cocktail syrup with 1 cup water. Remove vegetables when tender. Continue cooking chicken until tender.
2. Pare and core sayote, then cut into tidbits. Cut baguio beans 1" long, and flake chicken meat. Mix with fiesta fruit cocktail.
3. Combine all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well. Chill until ready to serve.

Makes 8 servings.
It contains 41% RDA - for Vitamin C.
Vegetables serve as extenders.


Source: #517, Del Monte Kitchenomics

Shrimp Melon Salad

Ingredients:
150 g medium shrimps
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 medium (1/2 kg) melon (cantaloupe), cut into tidbits
1/2 cup mayonnaise
1/4 cup tomato ketchup


Directions:
1. Cook shrimps in fiesta fruit cocktail syrup for 10 minutes. Peel and slice crosswise into tidbits. Combine with fiesta fruit cocktail and melon.
2. Mix mayonnaise and tomato ketchup. Season with 1/4 tsp iodized salt and 1/8 tsp pepper. Add to the fruit mixture. Blend well. Chill until ready to serve.

Makes 8 servings.
It contains 41% RDA for lysine - promotes growth in the young.


Source: #530, Del Monte Kitchenomics

Adobo Salad

Ingredients:
Adobo Dressing:
1 1/2 to 2 tbsp olive oil
1 1/2 tsp crushed garlic
2 tbsp red cane vinegar
1/2 tsp soy sauce
1/3 cup leftover adobo sauce, strained
1 tsp cornstarch, dissolved in 2 tsp water

Salad:
1/2 cup leftover adobo meat, flaked
1/4 kg Tagaytay greens or romaine lettuce, torn into bite size pieces and chilled
1/3 to 1/2 cup adobo dressing
1 hard boiled egg, peeled and sliced thinly


Directions:
1. Saute garlic in olive oil. Add red cane vinegar, soy sauce and adobo sauce. Simmer for 1 minute. Add cornstarch mixture and cook until just thick. Set aside.
2. Heat pan with 1/2 tbsp cooking oil. Add adobo meat and fry over low-medium heat until dry and crisp. Set aside.
3. Toss together salad ingredients with adobo dressing. Serve immediately.

Preparation time: 12 minutes
Cooking time: 10 minutes

Makes 4 servings.
Good source of Vitamin B2 - essential for growth and production of red blood cells.


Source: Del Monte Kitchenomics

Molded Fruit Salad

Ingredients:
2 envelopes (7 g each) unflavored gelatin
1 can (439 g) fiesta fruit cocktail, ddrained (reserve syrup)
1 1/4 cups hot water
1 medium (200 g) red apple
1/4 cup hopney
1/4 cup mayonnaise
1/4 cup sweetened condensed milk


Directions:
1. Mix gelatin with half of fruit cocktail syrup. Add hot water and stir until dissolved. Cover and chill for 30 minutes or until thick.
2. Cut apple into tidbits. Combine with fiesta fruit cocktail and remaining ingredients. Add to gelatin mixture. Pour into desired mold. Chill until set.

Makes 16 servings.
Good source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Fruited Chicken Salad

Ingredients:
350 g chicken breast, deboned, boiled and cut into cubes
1 medium ripe mango, peeled and cut into cubes
2 cups cubed ripe papaya
1 can (439 g) pineapple chunks, drained
1/2 cup sweetened nata de coco
1/2 cup mayonnaise
1 tbsp coarse chopped cashew nuts


Directions:
Combine all ingredients in a bowl except cashew nuts. Season with 1/8 tsp iodized salt. Mix well. Chill. Serve with cashew nuts on top.

Makes 8 servings.


Source: Del Monte Kitchenomics

Quail Eggs Salad

Ingredients:
24 pcs quail eggs, hard-boiled and shelled
1 medium (250 g) cucumber, pared, seeded and cut into 1" chunks
1 can (439 g) pineapple chunks, drained
1 medium red bell pepper, diced
1/2 cup mayonnaise

Directions:
1. Combine first 4 ingredients. Season with 1 tsp iodized alt and 1/8 tsp pepper. Toss.
2. Add mayonnaise. Mix well. Chill until ready to serve.


Makes 6 servings.
You may use 12 hard-boiled chicken eggs instead of 24 quail eggs.
Excellent source of Vitamin B2 - essential for growth and production of red blood cells.


Source: Del Monte Kitchenomics