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vegetable salad

Green salad is a very simple and delicious healthy food that can be prepared with a variety of vegetables.

Today we will share several ways to make vegetable salads:

1. Lettuce salad

Wash the lettuce leaves, add an appropriate amount of salad dressing, mix well, and sprinkle some nuts, fruits, or cheese as ingredients.

2. Vegetable skewers

Cut all kinds of vegetables into small pieces or thin strips, skewer them with bamboo sticks, add salad dressing or sauce, and mix well.

3. Fruit salad

Cut various fruits into small pieces, add salad dressing or yogurt, mix well, and then add some chopped nuts, vegetables, etc. as ingredients.

4. Mixed salad

Mix various vegetables and fruits together, and add salad dressing or sauce according to personal taste.

5. Sausage Salad Rolls

Cut the sausage into slices, wash the lettuce leaves, add salad dressing or yogurt, mix well, add sausage slices, and roll up.

It should be noted that the vegetables and fruits in the salad are best selected according to your own taste. A diversified selection of ingredients can ensure balanced nutrition. At the same time, to ensure the taste and nutritional value of the salad, it is recommended not to add too much seasoning and additives.

How to serve vegetable salad

1. Main ingredients: carrots, celery sprouts, Green pepper Yellow pepper, Cauliflower small red tomatoes Ingredients: salad dressing Seasoning: salt, sugar

2. Main ingredients: mosaic lettuce, magnolia, red Bell pepper small  Tomatoes Purple cabbage, bean sprouts, purple leaf lettuce, corn kernels, onion ingredients: thousand island salad dressing  

3. Main ingredients: 200 grams of cabbage, 80 grams of tomato, 60 grams of cucumber Vegetable salad accessories: 30 grams of green pepper Seasoning: 15 grams of salad oil, 2 grams of salt, 20 grams of lemon juice, 10 grams of honey

4. Main ingredients: 1000 grams of spinach, 50 grams each of green onions and garlic  4 fresh mint leaves, 100 grams of yogurt, 10 grams of lemon juice, an appropriate amount of black pepper, and refined salt.

The basic practice of Western-style vegetable salad

A good salad is first and foremost visually fresh, with nature's calming green undertones. Salad is very forgiving, it can accept a variety of ingredients.  Based on

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salad leaves, you can add your favorite nuts, such as melon seeds and pine nuts.  Avocado can also be added, and fried shrimp can be served luxuriously.

1. Make the vinaigrette:

Salty source: salt, freshly ground black pepper

Source of sourness: Italian red wine vinegar Balsamico

Oil: good quality olive oil

Source of sweetness: a little honey (not for sweetness, but for freshness and thicker juice)

(To combine oil and vinegar, and to add an extra flavor to the palate, use French mustard - Dijon)

The ratio of olive oil to Italian red wine vinegar is 3:1. Put 1 spoon of Italian vinegar, you need to put 3 spoons of olive oil.

A little poke of salt is about the same.

A teaspoon of French mustard.

Grind black pepper a few times, not too much.

Beat the above seasonings with an egg beater, and the salad juice is ready.

2. Process the salad leaves:

Wash the salad leaves in a dehydrator and give them a few tugs to remove the water.

3. Pour the sauce

Take a large bowl, put the salad leaves, pour over the prepared salad dressing, and mix well with clean fingers or tools.

note:

• It is recommended to buy a salad dehydrator, which uses the principle of centrifugal force to dry the wet salad leaves instantly. This kitchen helper is very important. It is the same as frying meat. If there is water on the meat, it will not be burnt.  There is a lot of water on the salad leaves. If the sauce is poured on it, it won't hang, and the taste will be greatly reduced.
  
• It is best to drizzle the salad juice before serving. If you drizzle it early and leave it alone, the leaves will collapse and the crisp taste will also be reduced.
  
• Honey and mustard are viscous textures that combine oil and vinegar well, which is a function of them in addition to taste.
  
• You can also add a little mashed garlic for an extra layer of flavor. 

• The most comprehensive inventory: what vegetables are used in salads?

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  Are there any friends who often encounter some vegetables that they don’t know what to call when eating or making a salad?  Below, the editor has made a comprehensive inventory of the Chinese and English names of some vegetables that will be used in salads. I hope it can help friends who love salad~
• Also known as head lettuce, iceberg lettuce, round lettuce, and western lettuce, it is the most commonly used lettuce for salads. With a firm core, mild flavor, and soft light green color, it is a versatile lettuce in salads. It retains its crunch better than other types of lettuce and can be used on its own. But because of the lack of flavor, it is usually combined with other more flavorful vegetables, such as romaine lettuce.

Also known as upright lettuce, long-leaf lettuce, romaine lettuce, and romaine lettuce. It is said to be native to Cos in the Aegean Sea, so it is also called Cos Lettuce. It is also a kind of lettuce. It is thick and long, with long leaves and obvious leaf stems. The leaves are light green, crisp, and juicy, with a little bit of refreshing bitterness. An important ingredient in Caesar salad.

Boston lettuce

Also called Butterhead Lettuce, it has small, round, soft leaves that are dark green on the outside and almost white on the inside. Bowl-shaped leaves are often used as containers. 

bibb lettuce

Boston lettuce and Bibb lettuce are two sub-categories of butter lettuce, but overall there is not much difference. Smaller than cloth lettuce, the color is slightly darker, and the flavor is more obvious. Generally, one is less than 250px. It is very soft and tender, and the price is expensive. It can be regarded as a luxury among lettuce. It is mostly used alone with light sauce as an after-dinner salad.