Ahhh but there is a wide array of options! It just takes taste-bud adventure and research.
Take for example my new discovery--Clara Ole Vinairgrette series, wittily called the "Salad Squad". They are delicious with salad greens and the customary tomatoes, cucumber, carrots and jicama (singkamas to true blue pinoys). My favorites undoubtedly are My My Parmesan, Pesto and Sesame Mucho (like the Japanese Salad Dressing in small bottles).
What I do, after a weekend of family-centered meals, I detox on a Monday and Tuesday with fruits and salad. I buy a bottle and leave it in the office. I just cross the street to Hypermart; buy about 45 pesos worth of assorted lettuce and drizzle away!
But, it shouldn't stop there. With a little imagination, the same Clara Ole has given me my veggie fix in new ways. Drawn from inspiration, I brought out my 2 favorites and whipped up a siding and a veggie meal without breaking a sweat!
Warm Potato Salad
- 1/2 k potatoes, boiled in their skin
- 1 small carrot, boiled in its skin
- 4 rashers of bacon, fried to a crisp and sliced into bits. OR 4 slices of ham cut into cubes
- 1-2 T of coaresly chopped flat-leaf italian parsley
- 2 T of grated cheese (cheddar or parmesan)
- 1/2 c of Clara Ole My My Parmesa Vinaigrette
- 1 boiled egg, sliced or quartered for topping
Remove potato skin while warm and cut into medium size cubes. Same with the carrot. In a big bowl, put potato, carrots, bacon,flat-leaf parsley, grated cheese and toss with the vinaigrette.Top with slices of egg. As an option, you may add about 1/2 c frozen green peas that have been blanched and drained. EASY!
Gado gado-inspired sesame and peanut dressing
- 1 bunch blanched baguio beans
- 2 carrots, sliced into sticks or batons, blanched
- Other veggies can be potatoes, jicama (singkamas), cucumber)
- Small block of tofu, fried and sliced into strips
- 2 eggs, coarsely chopped
- 1/4 c Clara Ole ,Sesame Mucho vinaigrette
- 1/4 c creamy peanut butter
- Optional: chili flakes or cayenne pepper
Blanch veggies and drain. Shock them in cold water to stop the cooking to keep it crunchy. This also keeps the color vibrant. Veggies such as jicama and cucumber of course, should not be cooked. Arrange on a platter.
In a bowl, whisk the sesame vinaigrette and peanut butter until smooth. If you want more tanginess, add about 2-3 more tablespoons of the dressing. I could not wait and soon as I put the whisk down, I got a veggie stick and dunked it!
Be a veggie-fanatic!