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You need -------- dressing --------.
You need guava paste.
You need to prepare red wine vinegar.
You need to prepare salt.
You need to prepare pineapple juice.
You need -------- salad --------.
You need to prepare iceberg lettuce.
You need large peach.
You need diced pineapple.
Provide large tomato.
Use medium apple i used granny smith apple.
You need to prepare lemon juice.
You need roasted salted almonds.
Use salt.
Use large eggs.

Make the vinaigrette: Combine all ingredients in a bowl and whisk vigorously until blended. Place three mounds of ubod on a serving platter. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl.

Heat the pineapple juice to boil melt the guava paste in juice. stir and it will thicken. add salt and vinegar. let sit..
Chop the lettuce.
Scramble the eggs and fry set aside.
Dice the tomato, peach, and apple. coat with lemon juice..
Add salt and almonds. toss salad and add dressing..
Serve I hope you enjoy!.

Add dressing and toss to coat. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken. Season vinaigrette to taste with salt and pepper. Pour vinaigrette over; toss to coat. The Best Pineapple Guava Recipes on Yummly

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