Lechon Pasta Salad
- 1 head romaine lettuce (cleaned)
- 1 cup bowtie pasta (cooked)
- 1 piece cucumber (seeded and chopped)
- ¾ cup left-over lechon (chopped)
- ½ cup cherry tomatoes (halved)
- 1 piece red raddish (sliced)
- 1 tablespoon kesong puti
- ½ cup olive oil
- 2-3 tablespoons lime juice or lemon juice
- 2-3 tablespoons lechon sauce
- 1 tablespoon honey
- Salt and pepper to taste
- Toss and arrange all prepared vegetables, pasta and lechon meat in a serving dish.
- Make vinaigrette by placing all ingredients in a salad shaker or empty jar. Shake until emulsified.
- Drizzle dressing on top of salad. Serve.
Yield: 2-3 servings
