How To Make Fresh Pechay Salad By Sabrina’s Kitchen

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FreshPechaySaladCalamansiOliveOilRecipeSeptember072016

Sabrina’s Kitchen Fresh Pechay Salad With Calamansi & Olive Oil Dressing

Ingredients For Salad:

2 heads Baguio petchay with leaves julienned (washed & dried beforehand)
1/2 cup finely chopped white onions
1/2 cup finely chopped juicy red tomatoes
2 hard-boiled eggs
Leaves of pansit-pansitan

Ingredients For Dressing:

1/4 cup Filippo Berio virgin olive oil
Juice from 5 calamansi
Salt & pepper to taste

Directions For Salad:

Mix all ingredients for the salad together, except for the hard-boiled eggs. Then in a separate bowl, beat the ingredients for the dressing with a whisk until thick. Add salt & pepper to the mixture and drizzle the dressing over salad. Mix together and top off with sliced or chopped hard-boiled eggs! Throw in the leaves of pansit-pansitan to liven it up. Enjoy!

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