Tuesday, March 5, 2013

RAINBOW SALAD



INGREDIENTS:
1 bar red gulaman, shredded
1 bar green gulaman, shredded
1 can pineapple chunks, drained
1 cup sweetened nata de coco

DRESSING:
1/3 cup all- purpose cream
3 tbsp. condensed milk

PROCEDURE:
Boil each gulaman bar separately in two cups water with 3tbsp. sugar for 5 minutes.
Strain over molder. Cool and chill until set.
Cut into 1” cubes.
Combine with pineapple chunks and nata de coco. Chill while preparing dressing.
 M ix all-purpose cream and condensed milk until blended. Served on top of salad mix.


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