Dishes, Salads Mixing
December 4, 2017
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
Mix the balsamic vinegar and honey. Add salt and pepper to taste.
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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