Salads

Greens with tomotaoes, cucumbers, and carrots. Food styling c/o Yaya Neneth. Ganda, di ba?

Our family love salads, homemade or restaurant-ordered. Not only for their nutritional value but the beautiful play of colors, flavors, and textures in them. Here's some we have enjoyed!

Pasta Puttanesca

Description:
Found this recipe which is almost like the way I do it. I've never tried using parsley, oregano, arugula, & red pepper in my version but it might be worth trying it soon.


Ingredients:


* 16 ounce(s) pasta, spaghetti, whole wheat, or whole-wheat vermicelli or angel hair
* 2 tablespoon oil, olive, extra virgin
* 4 clove(s) garlic, minced
* 1/2 cup(s) parsley, flat-leaf, chopped
* 1/2 cup(s) olives, Spanish, drained and chopped
* 1/4 cup(s) capers, drained
* 2 teaspoon anchovy paste
* 2 teaspoon oregano, dried
* 1/4 teaspoon pepper, red flakes
* 29 ounce(s) tomatoes, diced, no salt added, with juice (2 cans)
* 1 1/2 cup(s) lettuce, arugula, chopped
* 1/4 cup(s) cheese, Parmesan, freshly grated


Directions:
Cook the spaghetti according to the package directions.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano, and red pepper and cook for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for another minute, just until the greens wilt slightly.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Divide between 6 plates, sprinkle with the Parmesan, and serve.

Chicken Waldorf Salad

Description:
My version of this salad supposedly first served in the Waldorf Astoria Hotel in New York City.



Ingredients:
2 pcs. medium-size apples, cubed (I prefer Fuji but a crunchy variety would be good)
1/2 kg. chicken breast, boiled or steamed then cubed
1 cup diced celery
1 cup chopped walnuts
1 cup raisins (optional)
2 cups Miracle Whip or any mayonnaise/salad dressing
Salt & pepper to taste

Directions:
Mix all ingredients together and chill in refrigerator. Serve cold.

Crabstick Salad

Description:
My take on Kani salad which I tried in some Japanese restaurants in Manila.

Ingredients:
1 cup shredded or chopped crabsticks
2 cups julienned cucumber
1 cup cubed ripe mango
1/4 cup sliced toasted almonds (optional)
1 - 1 1/2 cups low-fat Miracle Whip (my preference but you can also use any brand of mayonnaise or salad dressing)
Salt & pepper to taste

Directions:
Chill ingredients separately until ready to serve. Mix together all ingredients a few minutes before serving to prevent the salad from becoming watery. (Feel free to adjust the quantity of the ingredients or add other ingredients to suit your taste. I once added caviar and it was really good!)