RAINBOW SALAD

INGREDIENTS:

1 bar red gulaman, shredded

1 bar green gulaman, shredded

1 can pineapple chunks, drained

1 cup sweetened nata de coco

DRESSING:

1/3 cup all- purpose cream

3 tbsp. condensed milk

PROCEDURE:

Boil each gulaman bar separately in two cups water with 3tbsp. sugar for 5 minutes.

Strain over molder. Cool and chill until set.

Cut into 1” cubes.

Combine with pineapple chunks and nata de coco. Chill while preparing dressing.

 M ix all-purpose cream and condensed milk until blended. Served on top of salad mix.