Ingredients with Measurements:
- 2 cups of shredded Pitogo leaves
- 1 cup of sliced cucumber
- 1 cup of sliced tomatoes
- 1/2 cup of sliced red onion
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint leaves
- 1/4 cup of chopped roasted peanuts
- 1/4 cup of fried garlic
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded Pitogo leaves, sliced cucumber, sliced tomatoes, and sliced red onion.
2. Add the chopped fresh cilantro and chopped fresh mint leaves to the mixing bowl.
3. Toss the ingredients together until they are evenly distributed.
4. Sprinkle the chopped roasted peanuts and fried garlic on top of the salad.
5. Toss the salad again to distribute the peanuts and garlic evenly.
6. Serve the Pitogo Salad immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 120
- Total fat: 6g
- Sodium: 20mg
- Total carbohydrates: 14g
- Dietary fiber: 3g
- Sugars: 5g
- Protein: 5g
Substitutions for ingredients:
- Pitogo leaves can be substituted with spinach or arugula.
- Cucumber can be substituted with zucchini or bell pepper.
- Tomatoes can be substituted with cherry tomatoes or sun-dried tomatoes.
- Red onion can be substituted with shallots or green onions.
- Fresh cilantro can be substituted with fresh parsley or basil.
- Fresh mint leaves can be substituted with fresh dill or tarragon.
- Roasted peanuts can be substituted with roasted almonds or cashews.
- Fried garlic can be substituted with fried shallots or crispy onions.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the peanuts with sesame seeds for a nut-free option.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to wash the Pitogo leaves thoroughly before shredding them.
- You can make the fried garlic by heating oil in a pan and frying sliced garlic until golden brown.
- To make this salad ahead of time, prepare all the ingredients and store them separately in the fridge. Toss the salad together right before serving.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the Pitogo Salad in a large salad bowl or on individual plates.
Garnishes:
- Garnish with additional chopped fresh herbs or a sprinkle of sesame seeds.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
- If the salad is too dry, add a drizzle of olive oil or a squeeze of lemon juice.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them in the salad.
Food history:
- Pitogo is a leafy green vegetable that is commonly used in Filipino cuisine.
Flavor profiles:
- This salad is fresh and herbaceous with a nutty crunch from the peanuts.
Serving suggestions:
- Serve the Pitogo Salad as a light lunch or as a side dish for dinner.
Related Categories
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Region: Filipino