Filipino Salad

1. 1

   Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.

2. 2

   Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.

3. 3

   Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.