I’m foregoing meat this week, or so I’ll try. I decided to come up with a salad I’m familiar with. It’s typical of a green salad but I’m tossing in my favorite cheese: the local kesong puti that I bought at the supermarket. It’s the Filipino version of a cottage cheese made from unskimmed carabao’s milk. I super like kesong puti because it’s not too salty. So for this salad recipe I made, I only tossed in half a cup of cubed kesong puti, slices of cucumber, lettuce, and diced ripe mangoes and coated it in 3 tablespoons of my choice of balsamic vinegar dressing. After putting it all in a plate, I topped with ready-made croutons and viola! I have an Asian-inspired Mango and Kesong Puti green salad.
How I love staycation especially during Lenten season!