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Preparation Time: 00:15
Cooking Time: 00:00
Servings: 4-6


1 small lettuce torn into serving pieces
4 to 5 medium-sized tomatoes cut into wedges
1 small cucumber unpeeled and sliced
1 big onion cut into rings
1 piece eggyolk
1/4 tsp calamansi juice
1 tsp pickle juice
2 tbsp corn oil
1 160g can Cream
2 tbsp Chili Sauce
1/4 tsp mustard
salt and pepper to taste


1. Wash and drain vegetables well. Arrange cut vegetables in a bowl and toss a little. 

2. Then place on plates. Prepare dressing.

3. In a bowl, beat eggyolk until light in color. Stir in the juices. Blend well. Pour in corn oil a little at a time. Beat continuously then add in Cream, Chili Sauce, and mustard a little at a time, beating until smooth. Season to taste. Spoon dressing on vegetables.

Nutritional Content: Calories: 160 Carbohydrates (g): 10 Protein (g): 3 Fats (g): 12


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