Ingredients

1 Spanish melon, scooped into balls
1/2 kilo grapes, whole
1/2 cup cheddar cheese, shredded
3/4 cup lite mayonnaise or 1 1/4 cup soyannaise
Lettuce

Steps

1. Mix all ingredients well.
2. Serve on a bed of lettuce.
3. Chill before serving. 

Ingredients

2 cups grapes, seedless, whole
2 cups red sago, cooked
1 cup orange sago cooked
1 cup sweetened kaong, cooked or canned, drained
1 cup all-purpose cream or 1 1/2 cups soyacream
1/2 evaporated milk
2 tablespoons sugar
1 cup bite-sized multicolored marshmallow

Steps

1. Mix all ingredients except marshmallows.
2. Chill before serving.
3. Add marshmallows before serving.

Ingredients

2 cups macaroni, cooked, drained
1/2 cup canned pineapple tidbits, drained
1/2 cup canned fruit cocktail, drained
1/2 cup red gelatin or gulaman, cubed
1/2 cup sweetened kaong, canned or cooked, drained
1/2 cup cheddar cheese, shredded
3/4 cup Nestle cream or 1 cup soyannaise
Sugar to taste
Dash of salt
Lettuce

Steps

1. Mix all ingredients gently.
2. Serve on a bed of lettuce.
3. Chill before serving.

Note: If gulaman bar is used, dissolve 1 bar into 2 1/2 cups of water.  If sachet is used, just follow instruction on label.

Ingredients

2 cups long abitsuelas sliced finely, blanched
2 cups macaroni, cooked drained
1/2 cup canned pineapple tidbits, drained
1/2 cup cheddar cheese, cubed
1/8 small onion, peeled, finely chopped
1/2 cup lite mayonnaise or 1 cup soyannaise
Dash of sugar
Dash of salt
Lettuce

Steps

1. Mix all ingredients gently.
2. Serve on a bed of lettuce.
3. Chill before serving.

Ingredients

1 cup macaroni, cooked, drained
1/2 cup buko meat, shredded
1/2 cup ripe jackfruit meat, flaked
1/2 cup ripe saba bananas, boiled, cubed
1/2 cup red gelatin or gulaman, cubed
1/2 cup green gelatin or gulaman, cubed
1/2 cup lite cream or 1 cup soyannaise
Sugar to taste

Steps

1. Toss all ingredients gently.
2. Chill before serving.

Note: If gulaman bar is used, dissolve 1 bar into 2 1/2 cups water.  If sachet is used, just follow instruction on label

Ingredients

2 cups canned whole kernel corn, drained
1/2 cup all-purpose cream or 1 cup soyacream
1/2 cup evaporated milk
2 tablespoons sugar
2 cups almond-flavored gelatin or gulaman, cubed

Steps

1. Mix thoroughly all ingredients except gelatin.
2. When sugar has melted, add gelatin or gulaman and mix gently.
3. Chill before serving.

Note: If gulaman bar is used, dissolve 1 bar into 2 1/2 cups water.  If sachet is used, just follow the instruction on label

Ingredients

1/2 cup calamansi extract
1/4 teaspoon sugar
1 teaspoon salt
2 heads lettuce, sliced
3 tomatoes, sliced
1/4 kilo grapes, whole

Steps

1. Mix calamansi extract, sugar, and salt.
2. Arrange lettuce and tomatoes in salad bowl.
3. Top with grapes.
4. Pour calamansi extract mixture and toss.
5. Chill before serving. 

Ingredients

3/4 cup coconut, grated
3 cups fern leaves, blanched, drained
2 tomatoes, sliced
Salt to taste
Dash of sugar

Steps

1. Arrange fern leaves on a platter.
2. Roast grated coconut seasoned with salt and a dash of sugar.
3. Sprinkle on fern leaves.
4. Garnish with tomatoes.

Ingredients

6 cups cucumbers, sliced thinly
1 tablespoon salt
1 tablespoon sugar
3 tablespoons calamansi extract 
Lettuce leaves (optional)
Tomatoes (optional)

Steps

1. Mix all ingredients, except lettuce and tomatoes.
2. Serve on lettuce leaves bed and garnish with tomatoes, if desired.
3. Chill before serving. 

Ingredients

1 large cabbage head, shredded
1 onion, sliced or ringed
3/4 cup calamansi extract
3/4 cup salad oil
1 tablespoon mustard
Dash of alt
Dash of sugar

Steps

1. Arrange cabbage and onion in a serving bowl.  Set aside.
2. On a cooking pan combine sugar, calamansi extract, oil, mustard, and salt.  Cook over medium heat for 2 minutes.  Let it cool.
3. Pour cooked mixture over cabbage and onion.
4. Toss.
5. Chill before serving.