Native Salad with Barrio Fiesta Bagoong Vinaigrette

Native Salad with Barrio Fiesta Bagoong Vinaigrette


2 cups Mixed Salad Greens
1 pack Spinach Leaves/ Kangkong
2 pcs Salted Egg (Itlog na Pula), chopped
10 pcs. Okra, sliced diagonally
1 cup Cherry Tomatoes, sliced in half
2 pcs. Red Onions, thinly sliced
1 cup Green Mangoes, thinly sliced
1/4 cup Seaweed (Lato), small
8 pcs, Danggit, fried

4 tbsps. Barrio Fiesta Bagoong Spicy
ΒΌ cup Canola Oil
1/8 cup Lemon Juice
1/8 cup Lime/Dayap Juice


  • Combine mixed salad greens, spinach leaves, okra, cherry tomatoes, red onions, green mangoes, and seaweed. Set aside and chill.
  • In a mixing bowl, add Barrio Fiesta Bagoong Spicy & gradually add canola oil, lemon juice & lime juice to taste.
  • In a serving plate, place mixed salad greens mixture then add the salted eggs and fried danggit on top. Drizzle with the finished Barrio Fiesta Vinaigrette.
  • Makes 4 servings