Tagaytay Greens with Adobo Flakes and Cream Cheese Dressing



4 cups lettuce
1 pc. cucumber, thinly sliced
1 pc. carrot, thinly sliced
250 gms. adobo flakes

1 package cream cheese, softened
3/4 cup milk with
1 tbsp. lemon juice
½ cup parsley leaves, loosely packed
½ cup dill sprigs, loosely packed
½ cup scallions, chopped
1 tbsp. white wine vinegar
¼ cup virgin olive oil
2 tsps. worcestershire sauce
salt & pepper to taste


Step 1

Dressing: In a good processor or blender, blend the cream cheese, sour milk, parsley, dill, scallion until the mixture becomes smooth. With the motor running, add the vinegar, olive oil, Worcestershire sauce, salt and pepper to taste and blend until ready to use. Meanwhile, pan-fry the adobo flakes until dry and cripy. Set aside.

Step 2

Assembly: Arrange lettuce leaves and other vegetables in a salad bowl. Add enough dressing just to lightly coat the vegetables. Toss and top with crisp adobo flakes. Makes 6 to 8 servings.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Fried Mixed Vegetables

  • Mixed Greens with Lemon Tarragon Vinaigrette

  • Atsara

  • Moussaka

  • Stuffed Tomatoes and Peppers