Garlic Longganisa Salad with Honey Balsamic Vinaigrette


December 4, 2017

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: Serves 3 to 4


4 pieces garlic longganisa

1 tablespoon olive oil

150 grams romaine and iceberg lettuce

4 hard-boiled eggs, cut into wedges

200 grams tomatoes, cut into wedges

For the vinaigrette

150 mL balsamic vinegar

30 mL honey

a pinch of salt and pepper


For the vinaigrette

Mix the balsamic vinegar and honey. Add salt and pepper to taste.

To assemble

Slice the skin of the garlic longganisa and scrape off the meat.

In a small pan, sauté the ground pork from the longganisa in olive oil until brown.

Assemble the lettuce on a medium bowl and add the eggs, tomatoes, and longganisa.

Pour in the vinaigrette, then toss before serving.

Garlic Longganisa Salad with Honey Balsamic Vinaigrette
(Featured in June - July 2016 Issue)

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