Talinum-Cucumber Fruity Salad

Ingredients
3 cups Talinum leaves, boiled, drained
1 cup Pineapple, tidbits, canned, drained
1 cup Cucumber, peeled, seeded, sliced
2 cups Mango, ripe, sliced

For  the dressing
¼ cup Sugar cane vinegar
½ tsp Black pepper, ground
¼ tsp Iodized salt
3 Tbsp Sugar, brown

Procedure
1. In a bowl, combine talinum, pineapple, cucumber & mango. Toss carefully. Cover and chill.

2. In another bowl, blend well the vinegar, pepper, salt and sugar. Mix until sugar is dissolved.

3. Pour dressing on prepared salad, toss lightly before serving.

4. Serve cold.

Source
2012 FNRI Menu Calendar
https://nnc.gov.ph/phocadownloadpap/userupload/Roncr-webpub1/2012%20Menu%20Guide%20Calendar%20featuring%20indigenous%20Filipino%20vegetables.pdf