Ensaladang Mangga (Green Mango

Salad)

Ensaldang Mangga or Green Mango Salad makes a good side dish for fried or
grilled food. It is best eaten with white rice. I personally consider this as an
appetite booster because I seem to eat more than the usual when it is around.

There are two dishes that I can immediately think about when I see green mango
salad: fried fish and grilled pork. I have this most of the time with fried
pompano and galunggong. Fried fish might be a simple dish, but it becomes
extra ordinary when eaten with ensaladang mangga.

I am a sucker for grilled pork chops and pork belly. I commonly pair it
with ensaladang talong or green mango salad — sometimes with a piece of
salted egg (itlog na maalat) on the side.
 Ensaladang Mangga (Green Mango Salad)

Print
Prep time
10 mins
Cook time
1 min
Total time
11 mins

This is a recipe for green mango salad.

Author: Vanjo Merano
Recipe type: Salad
Cuisine: Filipino
Serves: 4

Ingredients
 2 medium green mangoes, peeled and sliced into cubes
 3 medium tomato, cubed
 1 medium white or red onion, cubed
 Juice from 1 lime or 2 pieces calamansi (optional)
 4 to 5 tablespoons shrimp paste (bagoong alamang)

Instructions
1. Combine mango, onion, and tomato in a bowl.
2. Pour calamansi or lime juice and then add shrimp paste.
3. Toss until all the ingredients are well blended.
4. Top with more shrimp paste if desired.
5. Serve with with your favorite fried or grilled food.
6. Share and enjoy!

Nutrition Information

Serving size: 4
Easy Macaroni Salad

This easy macaroni salad recipe is simple and easy to prepare; all you have to
do is cook the elbow macaroni according to package instructions and then
combine and mix all the remaining ingredients together. Aside from macaroni,
you may also use other types of pasta such as calamaretti, cannelloni,
canneroni, cannolicchi, garganelli, elicoidali, manicotti, mostaccioli, paccheri,
penne, and tortiglioni.
 Easy Macaroni Salad

Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins

Serves: 5

Ingredients
 1 lb. elbow macaroni, cooked according to package instructions
 ½ cup mayonnaise
 ¼ cup sour cream
 1 teaspoon mustard powder
 ½ cup minced celery
 1 small red onion, minced
 1 tablespoon minced parsley (flat leaf)
 2 tablespoons sweet relish
 1½ teaspoon granulated white sugar
 salt and ground black pepper to taste

Instructions
1. Combine the cooked macaroni, mayonnaise, and sour cream. Mix well.
2. Add the onion, sweet relish, celery and parsley. Fold to mix the ingredients.
3. Put-in the mustard powder, ground black pepper, sugar, and salt. Continue to fold until all the
ingredients are well incorporated.
4. Transfer to a serving bowl. Serve.
5. Share and enjoy!

Nutrition Information

Serving size: 5
Chicken Potato Salad

This Chicken Potato Salad is what I had for lunch. I enjoyed it a lot because
I am a huge fan of potato salad. The addition of diced chicken made this
salad dish stand out. This is now my new potato salad version. The green
peas also made it look prettier and it also helped make the entire salad
taste better.

This recipe is ideal if you are planning to have chicken potato salad for
lunch. Simply prepare it in the morning and chill in the fridge in time for
lunch. Another thing that I like about it is the fact that it is quick to make. It
only takes around 30 minutes or less to prepare the dish.
 Chicken Potato Salad

Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins

This is a recipe for chicken potato salad with carrots and peas.
Author: Vanjo Merano
Recipe type: Salad
Serves: 6

Ingredients
 2 (4 oz.) pieces boneless chicken breast
 2 medium potato, peeled and diced
 2 medium carrot, peeled and diced
 3 tablespoons sweet relish
 1 cup frozen green peas
 ½ teaspoon garlic salt
 ½ cup shredded Parmesan cheese
 ¾ cup mayonnaise
 Water for boiling

Instructions
1. Boil 4 cups water in a pot. Add the chicken. Boil for 15 minutes. Remove the chicken and let it cool
down. Slice the chicken into small cubes. Set aside.
2. Boil a clean batch of water in a clean pot. Add the carrot and continue to boil for 5 minutes. Drain the
water and set the carrot aside. Do the same with the potato.
3. Combine the diced chicken, carrot, and potato in a mixing bowl. Add garlic salt, pickle relish,
Parmesan, and mayonnaise. Fold until all the ingredients are well blended. Add the frozen green
peas. Continue to fold until well blended. Note: you can adjust the amount of garlic salt and
Parmesan to tailor to your taste.
4. Refrigerate for at least 3 hours.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!

Nutrition Information

Serving size: 6
Fried Chicken Potato Salad

Are you looking for recipes that make use of left over fried chicken breasts? I
think that you will find this Fried Chicken Potato Salad recipe interesting.

Broiling the chicken will get its crisp texture back. This is a perfect dish for lunch
or dinner. It has carbs and protein that will give you energy throughout the day.
 Fried Chicken Potato Salad

Print
Prep time
12 mins
Cook time
15 mins
Total time
27 mins

Serves: 4
Ingredients
 2 medium baking potatoes; boiled, peeled, and sliced into cubes
 2 (4 ounces) chicken breasts
 ¾ cups frozen green peas, thawed
 ½ cup chopped scallions
 1½ tablespoons sweet pickle relish
 5 to 6 tablespoons light mayonnaise
 ½ teaspoon garlic powder
 1 egg, beaten
 ¼ cup all-purpose flour
 ¼ cup cooking oil

Instructions
1. Flatten the chicken breasts using a meat tenderizer tool by gently pounding on the meat until it is
about ¼ inch thick. Season both sides with salt and pepper.
2. Heat a frying pan and pour-in the cooking oil.
3. Meanwhile, dip the chicken in beaten egg and dredge in flour.
4. Once the oil is becomes hot, pan fry each side of the chicken in medium heat for 8 to 10 minutes.
5. Remove the chicken in the pan. Place in a plate to cool down. Chop into bite size pieces. Set aside.
6. In a large mixing bowl, combine mayonnaise, sweet pickle relish, salt, pepper, and garlic powder.
Mix well.
7. Add-in the potatoes and green peas. Toss.
8. Add the chicken and scallions. Toss once again.
 9. Cover and refrigerate for 3 hours.
10. Serve. Share and enjoy!

Nutrition Information

Serving size: 4

Tuna Salad Recipe

Tuna Salad is good for so many types of dishes. You can make a sandwich out
of it, or even wraps. It can be served as an appetizer along with crackers too.
You will find this Tuna Salad Recipe quite easy and enjoyable to make.
 Tuna Salad Recipe

Print
Prep time
12 mins
Cook time
2 mins
Total time
14 mins

Author: Vanjo Merano

Serves: 5

Ingredients
 2 cans (14 ounces) white tuna
 ½ cup mayonnaise
 1 tablespoon parmesan cheese
 1 tablespoon cheddar cheese
 1 medium white onion, minced
 ⅓ teaspoon garlic powder
 ¼ cup minced celery
 ½ teaspoon granulated white sugar
 Salt and pepper to taste

Instructions
1. Drain the liquid from the tuna and then place the tuna in a medium mixing bowl.
2. Add mayonnaise, parmesan and cheddar cheeses, onion, celery, garlic powder, and white sugar.
Gently mix to incorporate all the ingredients.
3. Try to taste the mixture and then add salt and pepper as needed.
4. Serve. You can make sandwiches, wraps, and finger food out of this recipe. Enjoy!

Nutrition Information

Serving size: 2
Sweet Potato Leaves Salad Recipe

Sweet Potato Leaves Salad is called Ensaladang Talbos ng Kamote in the

Philippines.This quick salad recipe is healthy and budget friendly, as well. Since
sweet potatoes can be easily grown in tropical climate, The Philippines has an
overwhelming supply of both the leaves and root crop.
 Sweet Potato Leaves Salad Recipe

Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins

Author: Vanjo Merano

Serves: 2

Ingredients
 1 large bunch sweet potato leaves, stems removed and cleaned
 3 pieces medium tomatoes, sliced
 1 thumb ginger, shredded
 1 medium red onion, sliced
 6 tablespoons sugar cane vinegar
 ½ teaspoon white sugar
 ½ teaspoon salt
 ½ teaspoon ground black pepper
 2 cups water

Instructions
1. Place water in a cooking pot and let boil.
2. Blanch the sweet potato leaves. This is done by putting the leaves in boiling water. Let it stay for
about 20 to 30 seconds. Remove the leaves and submerge in a bowl of cold water for 30 seconds,
and let dry.
3. In a large bowl, combine sweet potato leaves, tomatoes, ginger, onion, sugar, salt, pepper, and
vinegar. Gently toss until all the ingredients are distributed.
4. Serve as an appetizer. Share and enjoy!

Nutrition Information

Serving size: 2
Fruit Salad Recipe

Fruit Salad is a general term referring to a fruit dish. This dish is typically
composed of an assortment of fruits served as is or combined with different types
of sweet liquid and table cream. This can either be served as an appetizer, a side
dish, and as a dessert.In the Philippines, fruit salad is considered to be more of a
dessert rather than an appetizer or side dish. The Filipino version of the fruit
salad requires the use of condensed milk and table cream which makes the dish
rich and sweet.
 Fruit Salad Recipe

Print
Prep time
30 mins
Cook time
1 min
Total time
31 mins

Author: Vanjo Merano

Serves: 6

Ingredients
 1 can (large) fruit cocktail
 1 cup fresh strawberries, cleaned and cut in half lengthwise
 1 cup blueberries, cleaned
 3 pieces kiwi, cleaned and sliced into bite size pieces
 ¾ cups nata de coco
 14 ounces condensed milk
 8 ounces table / medium cream or all purpose cream

Instructions
1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is properly
distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled. Share and Enjoy!

Nutrition Information

Serving size: 6
 Chicken Macaroni Salad

Chicken Macaroni Salad is a simple salad made from macaroni (usually elbow macaroni) and boiled
chicken. This Recipe for Chicken Macaroni Salad is prepared with a generous amount of mayonnaise.
How to Make Chicken Macaroni Salad
This recipe for chicken macaroni salad requires boiled boneless chicken breasts.
Prepare the chicken breasts by boiling 4 cups of water. Add salt and put in the
chicken breasts. Boil the chicken in medium heat for 15 minutes. Remove the
chicken from the water and let it cool down before slicing. You can also shred the
chicken using your hands

The elbow macaroni should be cooked according to the instruction indicated in

the package. Once the macaroni is ready, let the water drip and arrange it in a
mixing bowl. The next steps is to gently mix-in all the other ingredients making
sure that everything is well blended. It is best to serve this cold. Place it inside
the fridge covered and chill for 1 to 3 hours.

Recipe for Chicken Macaroni Salad

Print
Prep time
30 mins
Cook time
25 mins
Total time
55 mins

Author: Vanjo Merano

Serves: 6
 Ingredients
 16 ounces elbow macaroni, cooked
 1 lb boneless chicken breast, boiled and cubed
 1 ½ cup pineapple chunks
 1 cup Spanish onion
 1 cup raisins
 3 hard boiled eggs, chopped
 2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)
 1 ½ cup Cheddar cheese, cubed
 2 teaspoon salt
 1 teaspoon pepper

Instructions
1. Cook the macaroni as directed in the package
2. Place the macaroni in a large container
3. Add the mayonnaise (and /or miracle whip) and mix well
4. Put-in the minced onions and mix well
5. Place the cheddar cheese in and mix again
6. Now, add the chicken and distribute evenly
7. Put-in the pineapple chunks, boiled eggs, and raisins and mix well
8. Add salt and pepper to taste
9. Chill inside the refrigerator for about an hour
10. Serve chilled. Share and enjoy!

Nutrition Information

Serving size: 6
Caesar Salad

Caesar Salad is a famous salad believed to be invented by a restaurateur named

Cesar Cardini. This salad uses romaine lettuce tossed topped with garlic
croutons, parmesan cheese, and a mixture of olive oil, raw egg yolks, and garlic.

The use of raw eggs has become an issue because of possible salmonella
contamination. Coddling the eggs is a good way to ensure that the eggs are safe.
This is done by pouring hot water on the egg yolks and letting it sit for a minute.
Additional water (room temperature) is added afterwards to neutralize the heat
before draining
 Caesar Salad

Print
Prep time
5 mins
Cook time
1 min
Total time
6 mins

Serves: 2

Ingredients
 8 leaves romaine lettuce, cleaned and separated
 ½ cup parmesan cheese, shredded or grated
 1 teaspoon Worcestershire sauce (optional)
 Egg yolks from 2 pieces raw eggs
 A dash of ground black pepper
 A dash of salt
 ½ cup extra virgin olive oil (EVOO)
 1 teaspoon garlic, minced
 1 ½ cup croutons
 ¼ cup lemon juice

Instructions
1. Combine garlic and olive oil in a large mixing bowl then whisk. Allow to sit for 15 minutes for the
garlic juices to mix well with the oil.
2. Put-in the egg yolks and then whisk until properly distributed.
3. Add-in the salt, pepper, Worcestershire sauce, and lemon juice then mix well.
4. Put-in half of the parmesan cheese then whisk until the texture become smooth.
5. Tear the lettuce leaves into bite-size pieces then place them in the large bowl with the rest of the
mixture.
6. Toss the leaves to evenly distribute the mixture.
7. Add the croutons and the remaining parmesan cheese then toss once more.
8. Transfer to a salad plate then pour-in your favorite salad dressing on top.
9. Serve right away. Share and enjoy!

Nutrition Information

Serving size: 2
 Cold Pea Salad Recipe
 Prep time: 10 minutes
 Yield: Serves 6
 Ingredients
 16-ounces frozen petite peas (do not thaw)
 6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand)
 1/2 cup chopped green onions
 8 ounces chopped water chestnuts
 2/3 cup mayonnaise
 2 tsp yellow curry powder
 Salt and freshly ground pepper to taste

Method
1 Remove the excess salt and chop the almonds: In a fine-mesh strainer under cold running water, rinse the
almonds to remove the excess salt. Spread between 2 paper towel layers and pat dry. Spread on a cutting
board, and coarse chop with a large knife.
2 Combine the salad ingredients: In a large bowl, whisk the mayonnaise, curry powder, salt, and pepper until
smooth. Add the peas, scallions, and water chestnuts to the bowl.
Gently fold the salad into the mayonnaise dressing. Taste and add more salt and pepper, if you like. Refrigerate
until ready to serve.
3 Add the almonds: Just before serving, stir in the chopped almonds.

Ingredients
¾ cup Lady’s Choice Real Mayonnaise
¼ cup mango puree
2 tbsp honey
1 bunch lolo rosso, cut into bite-size pcs.
1 head iceberg lettuce, cut into bite-size pcs.
½ cup grapes, seedless, halved
2 pcs. peaches, diced
1 pc. apple, cored and diced

--------------------------------------

Procedure
1. In a bowl, combine Lady’s Choice Real Mayonnaise with mango puree and
honey. Mix well.
2. Toss the greens well with the dressing then arrange on plate.
3. Top with grapes, peaches, and apple and served chilled