Ensaladang Prutas at Lato

The distinct green, crunchy pearls of lato-a seaweed-along with fresh fruits make for a refreshing salad.


May 2007 | By Oliver Gascon of C2 Classic Cuisine
Ensaladang Prutas at Lato
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at a glance

Main Ingredient

Vegetables

Type

Salads

Preparation Time

00:00:00


Date Published

May 2007

The distinct green, crunchy pearls of lato-a seaweed-along with fresh fruits make for a refreshing salad.

 

 

Serves

Time 20 minutes

 

2 tablespoons balsamic vinegar

2 tablespoons honey

1 cup corn oil

salt and pepper to taste

Romaine lettuce, medium size

Lolo Rosso lettuce, medium size

1/2 cup lato, washed, removed from stalk

1/2 orange, peeled and cut into wedges

1/2 ripe mango, sliced thickly1 tablespoon kesong puti, cubed

1/4 cup seedless grapes, halved

 

Mix balsamic vinegar, honey, and corn oil in a bottle, and season with salt and pepper. Shake well and use when needed.

 

2 Assemble the salad: Place lettuce first in a bowl. Then mix lato, oranges, and mangoes together. Place over the bed of lettuce. Drizzle with the prepared dressing and garnish with kesong puti and grapes.

 

Lato 101:

Lato or arosep is a native delicacy from Northern Luzon. The distinct green, crunchy pearls of this seaweed makes it a salad-friendly addition.

 



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