Grilled Vegetable Salad and Kesong Puti Recipe
_full.jpg "Grilled Vegetable Salad and Kesong Puti")
Ingredients
- lettuce leaves
- 1 pc eggplant, sliced lengthwise
- 1 pc sweet red bell pepper, cut into half
- 1 pc sweet green bell pepper, cut into half
- 1 pc red onion, cut into half
- 1 pc zuccini, quartered and seeded
- 6 pcs shitake mushrooms, stemmed
- 1 pc tomato
- 1 pack kesong puti (cottage cheese)
- Dressing ingredients:
- 1 pc chopped shallots
- 2 cloves of chopped garlic
- 1 tsp dried tarragon
- 1 tsp of salt
- 2 tbsp of ground black pepper
- 1 tsp of dijon mustard
- 1/2 cup of raspberry vinegar
- 1 cup of olive oil
- 1/2 cup of canola oil
- 1 cup of chopped basil
Directions
- Prepare the vegetables according to specifications.
- Toss all the vegetables except lettuce in one cup dressing.
- Grill the vegetables until just done.
- Top the grilled vegetables with kesong puti fried in olive oil.
- To make the dressing:
- Place the first seven dressing ingredients in a food processor and puree until homogenous.
- Pour the olive oil in trickles.
- Add the canola oil in the same manner with the olive oil.
- Fold in chopped basil.
- Check the taste/seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 574 | |
| Calories from Fat 512 | 89% |
| Total Fat 57.92g | 72% |
| Saturated Fat 6.79g | 27% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 472mg | 20% |
| Potassium 424mg | 12% |
| Total Carbs 13.72g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.49g | 4% |
| Protein 2.61g | 4% |
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