December 1, 2009

TAHONG RAINBOW SALAD

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TAHONG RAINBOW SALAD INGREDIENTS:

1 cup shelled boiled young tahong
1 cup diced boiled potatoes
1 cup diced boiled carrots
1 cup diced boiled beets
1 cup diced apple
1 cup pineapple chunks
1 cup diced red bell pepper
1 cup asparagus
5 teaspoons pickle relish    
1 piece small onion, minced
1 cup mayonnaise
2 teaspoons AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
2 hard boiled eggs, sliced, for garnishing

TAHONG RAINBOW SALAD PROCEDURE:
1. Combine first ten ingredients and mix well.
2. Prepare the dressing, combine mayonnaise, AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and “AJI-NO-MOTO” Super Seasoning.
3. Pour over mixed vegetables and blend well.
4. Garnish with hard boiled eggs.



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