Nine Vegetables Salad family practices are economical and affordable.

one

Materials

Cucumbers, tomatoes, asparagus

Practice

1. Wash all kinds of vegetables and soak them in cold boiled water and salt for 15 minutes.

2. The asparagus is slightly scalded in boiling water, removed and immersed in cold boiling water.

3. Cut the vegetables into your favorite style and put them on the table in a large bowl. Put the dressing or salad dressing in a small bowl and mix well with the vegetables when you want to eat it.

Tips

1. Most of the fruits and vegetables in the salad are eaten raw, so cleaning is particularly important. It is recommended to soak and disinfect with light salt water after washing.

2. Vegetables or seafood that need to be scalded should be soaked in ice water as soon as they are removed to maintain the crisp taste of the ingredients.

3. Fruits and vegetables that are easy to oxidize should also be put in light salt water and reloaded before serving, so as to keep the color beautiful.

4. No matter it is salty or sweet, the salad dressing should be mixed into the ingredients before eating, so as not to precipitate water from fruits and vegetables and affect the taste.

5. Salad dressing can be made with finished products, such as mayonnaise, salad dressing, Thousand Island dressing, etc., or you can make it yourself. If it is self-made, it is recommended that you finish eating when you eat. Indeed, the rest should be kept in the refrigerator.

6. If the salad contains duck eggs, the duck eggs must be cooked; if the salad contains seafood and poultry, it is recommended to cook as much as possible.

7. Fruits and vegetables can be cut into a variety of beautiful shapes, and work hard on color matching to make people have an appetite at a glance.

8. Balsamic vinegar tastes good with salad, and a little olive oil or lemon juice will make the salad look more fresh and tender. The seasoning of oil and vinegar and French sauce is also very good. These are low-fat seasonings.

Keywords

Vegetables Salad Vegetables Salad

two

Materials

Ingredients: 200 grams of cabbage, 80 grams of tomato, 60 grams of cucumber

Excipients: 30g green pepper, 30g onion (white skin)

Seasoning: 15g salad oil, 2g salt, 20g lemon juice, 10g honey

Practice

1. Wash all the prepared ingredients (cabbage, tomato, cucumber, green pepper, onion) separately, slice cabbage, tomato, green pepper and onion.

two。 Mix the chopped materials well and put them on a plate. Set aside.

3. Finally, mix all the seasonings (salad oil, salt, lemon juice, honey), stir well and pour over the vegetables.

Tips

The food is equal to each other:

Tomatoes: tomatoes should not be eaten with pomegranates.

Keywords

Vegetables Salad Vegetables Salad

three

Materials

Salt, carrots, tomatoes, onions, bitter chrysanthemum, salad dressing

Practice

1. Stir in bitter chrysanthemum, shredded carrots, shredded onions and sliced tomatoes with a little salt.

2. Then squeeze in the salad dressing and serve.

Keywords

Vegetables Salad Vegetables Salad

four

Materials

10 cherry tomatoes, 5 shelled corn shoots, 1 small potato (red skin), 10 okra, 5 pickled black olives, a little cheese, a little cheese powder, a little Italian spice, a little sea salt, a little yellow mustard, a little cranberry vinegar

Practice

1. Wash vegetables, remove fine hairs and dirt from okra, remove some outer layers of corn, bamboo shoot shell, cherry tomato, cut in half, cut 3-4 portions of each black olive

2. Okra, potatoes and corn shoots are boiled in boiling water with salt and picked up successively according to the maturity

3. Cut okra into pieces, peel corn shoots and cut into pieces, leave 2 pieces for decoration, and cut potatoes into small pieces.

4. Mix potatoes, okra, tomatoes, corn shoots and black olives and sprinkle with sauce

5. Serve with corn shoots and cheese, sprinkle with Italian spices and cheese powder

Keywords

Vegetables Salad Vegetables Salad

five

Introduction to recipes

Too much greasy food, let's have some natural and light homemade vegetable sand.

Materials

Right amount of alfalfa sprouts, right amount of carrots, right amount of bowl bean sprouts, right amount of lettuce, right amount of red Korean shredded vegetables, right amount of red and yellow pepper strips, 1 tablespoon of self-made Thousand Island sauce, 1 tablespoon of Japanese salad vinegar sauce

Practice

1. Peel alfalfa sprouts, carrots, bean sprouts and lettuce by hand, shred red Korean vegetables, cut red and yellow peppers into long strips, wash all ingredients and soak in ice water for 10 seconds.

2. Put the ingredients on a plate, sprinkle Qiandao sauce with Japanese salad vinegar sauce and serve.

Keywords

Vegetables Salad Vegetables Salad

six

Introduction to recipes

It's very simple, but some people may not like the taste of salad dressing, such as myself, but my husband likes it, so I often make him breakfast, which is very convenient. (^ _ _ ^) http://www.beitaichufang.com/recipe/8137/

Materials

2-3 kinds of fresh vegetables that can be eaten raw, bitter chrysanthemum, virgin fruit (small persimmon) or cherry radish 5, 6, salad dressing 2 tablespoons

Practice

1. Bitter chrysanthemum is torn into small pieces that are easy to enter by hand.

2. Cut the virgin fruit (small persimmon) or cherry radish in half

3. Mix the salad dressing with a little water and mix the vegetables.

Tips

No more salt and other seasonings.

Keywords

Vegetables Salad Vegetables Salad

seven

Materials

The right amount of chicory, lettuce, purple kale, cheese, tomatoes, cooked eggs and salad dressing

Practice

1. Put the lettuce at the bottom of the plate

two。 Arrange the chopped tomatoes and cooked eggs on top

3. Insert the bitter chicory and set it up to look at it.

4. Put small slices of purple kale and cheese on one side

5. Squeeze on the salad dressing

Keywords

Vegetables Salad Vegetables Salad

eight

Materials

Cucumbers, carrots, sweet corn, salad dressing, salt

Practice

1. Carrots are peeled and cut into small pieces; cucumbers are brushed with salt to remove seeds and dice; sweet corn is peeled.

two。 Boil diced carrots and sweet corn in a pot, remove and drain.

3. Soak diced cucumber in cold boiled water for a while.

4. Cool diced carrots and corn kernels, mix with diced cucumber and season with salt.

5. Add the salad dressing and mix well. (in summer, it's more delicious to refrigerate.)

Keywords

Classic Vegetables Salad Vegetables Salad

nine

Materials

Cabbage, raisins, salad dressing, radish

Practice

1. Shred the radish and tear the cabbage with your hands.

2. Pour shredded radish and cabbage into a bowl, add raisins and mix well with salad dressing.

Keywords

Vegetables Salad Vegetables Salad