Ingredients
- 1/2 kilo soft heart of palm (ubod), cut into strips
- 2 tbsp. calamansi juice
- 1 cup water
- 1/4 kilo shrimps, cooked and peeled
- 1/2 cup carrots, cut into strips
- 1 cup brocoli flowerettes, blanched
- 3 pcs. tomatoes, cut into wedges
- lettuce leaves for bedding
- DRESSING:
- 1 can 170 grams Nestle Cream
- 1 tbsp. calamansi juice
- 1 cup mayonnaise
- 1 medium onion, minced
- 2 tbsp. mustard
- 2 tbsp. sugar
- 2 tbsp. pickle relish
- 2 drops chili sauce
- salt, pepper, vetsin, to taste
Instructions
- Combine all ingredients for dressing in a bowl. Chill. Soak ubod in clamansi juice and water for about 20 minutes. Drain and toss in with the rest of ingreients except tomatoes and lettuce. Toss in dressing then arrange on a bed of lettuce and top with tomato wedges.
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Do you have a better Ubod Ensalada Atbp. recipe?
