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Fiesta Fruit Vegetable Salad
Fiesta Fruit Vegetable Salad
Ingredients| 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 150 g chicken breast 1 large (250 g) sayote 200 g (30 pcs) Baguio beans 1 cup water DRESSING 1/3 cup mayonnaise 2 Tbsp fruit cocktail syrup 1/4 cup all-purpose cream 1 tsp calamansi juice 1/4 tsp paprika (optional) 3/4 tsp iodized fine salt |
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1 COOK chicken, sayote and Baguio beans in reserved fruit cocktail syrup and water. Remove vegetables when tender. Continue cooking chicken until tender.
2 PARE and core sayote, then cut into tidbits. Cut Baguio beans into 1" long pieces. Flake chicken meat.
3 MIX chicken and vegetables with DEL MONTE Fiesta Fruit Cocktail.
4 COMBINE all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well. Chill until ready to serve.
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Fiesta Ubod Crunch
1 BOIL water, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and reserved fruit cocktail syrup. Add ubod and cook for 3 minutes. Drain. Combine with the remaining ingredients. 2 MIX well and chill until ready to serve. (Upload by user)
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Pineapple Potato Salad
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1 BOIL vegetables until cooked. Peel kamote, carrot and potatoes. Cut all vegetables into desired shapes or sizes. 2 COMBINE with the remaining ingredients. Season with 2 Tbsp. white sugar, 2 tsp. iodized fine salt and 1/8 tsp. black pepper. 3 TOSS lightly until well b (Upload by user)
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