Entries Tagged 'appetizer' ↓

Here’s how to make “Garbanzo Salad”

Ingredients:

1 can Molinera natural chick pes (drained)
2/3 cup Carbonell pitted black olives
½ cup Capri sweet red pimientos (diced)
1/3 cup sliced green onion
2 tablespoons Carbonell extra virgin olive oil

1 ½ tablespoons Capri red wine vinegar
1 hard-boiled egg (diced)
salt & pepper to taste
Optional:
2 cups fresh spinach

Directions:

1. In a large mixig bowl, combine Molinera chicken peas, Carbonell black olives, Capri red pimientos, and green onions.

2. Mix in Carbonell extra virgin olive oil and Capri red wine vinegar.

3. Gently toss in egg.

Season with salt and pepper and serve at room temperature.

4. For those who prefer a leafy alternative, add 2 cups of fresh spinach to the mix.

Mix 4 servings (3/4 cup per serving)

Here’s how to make a “Glass Noodle Salad”

Ingredients:

100 gms. sukiyaki cut
salt & pepper to taste
100 gms. sotanghon noodles, soaked & blanched
1/2 cup shrimps, shelled, deveined & blanced
1/2 cup wood ear mushrooms (black fungus), soaked in warm water
1/2 cup tomatoes, sliced
1/4 cup shallots, sliced
1 rib celery, sliced
1 pc. small carrot, julienned
cilantro leaves

Dressing:

1/2 cup calamansi juice
2 pcs. chili pepper, chopped
1/4 cup patis
2 tsps. garlic, chopped
1 tbsp. sugar

Directions:

Season sukiyaki cut with salt and pepper. Blanch in hot water. Set aside. Blanch sotanghon noodles, wood ear mushrooms and shrimps separately. Set aside. Mix dressing ingredients in a bowl. Combine blanched ingredients and vegetables in a bowl. Add the dressing and toss. garnish with cilantro leaves. makes 6 servings.