Materials:

Purple cabbage, lettuce, broccoli, dried tomato, salad dressing, olive oil, white vinegar, sugar and salt.

Steps:

1. First, pick two leaves of purple cabbage and put them at the bottom of the bowl.

2. Remove the hard stem in the middle of the purple cabbage, otherwise it will affect the taste.

3. Tear the lettuce into small pieces by hand and cut the olives into filaments.

4. Wash the broccoli, cut it into small pieces and blanch it in boiling water. When scalding, you can drop two drops of olive oil to keep it shiny.

5. Pour all the ingredients into the dish and stir, then add the seasoning.

2. Lotus root salad

Materials:

Carrot, cucumber, purple cabbage, cauliflower, lotus root, mushroom, fresh lemon, olive oil, black pepper and fragrant leaves.

Steps:

1, peeled carrots, cut into diamond-shaped pieces for later use.

2. Wash the cucumber and cut it into pieces with a wave knife.

3. Cut the cauliflower into small flowers; Slice mushrooms for later use.

4. Peel the lotus root and cut it in half, then cut it into thick semicircular pieces and soak it in water with a little vinegar. Drain the water when using.

5. Cut the purple cabbage into rhombic pieces for later use.

6. Put olive oil, geranium and black pepper into the pot and stir-fry with low fire 1 ~ 2 minutes to make the fragrance come out. Boil the water, continue to cook for 2 ~ 3 minutes, add salt and mushroom essence, and then add vegetables to cook.

7. Put the scalded vegetables in a glass container, cool them slightly, then mix the seasoning salt, mushroom essence, fresh lemon juice and olive oil and put them on a plate.

3. Cabbage salad

Materials:

Cabbage, purple cabbage, lettuce, cucumber, cherry tomato

Steps:

Shred vegetables, slice cucumbers and add salad dressing. It is delicious.

4. wild chicory

Materials:

Cucumber, carrot, sweet corn, salad dressing, salt

Steps:

1, peeled and diced carrots; Wash cucumber skin with salt, remove seeds and cut into pieces; Peel sweet corn

2. Diced carrots and sweet corn are cooked in a pot, then removed and drained.

3. soak the diced cucumber in cold boiled water for a while.

4. After the diced carrots and corn kernels are cooled, they are mixed with diced cucumbers and seasoned with salt.

5. Add salad dressing and stir well. (it's more delicious if it's refrigerated)

5. Refreshing vegetable salad

Materials:

Lettuce, asparagus, cherry tomatoes, apples, cucumbers, limes, mint, salt, black pepper, olive oil, vinegar, walnuts and capers.

Steps:

1, wash all vegetables, spin dry and cut into sections for later use; 2. Sprinkle a little salt and olive oil on asparagus, add heat to the pot without putting oil, and fry asparagus 1 min on high fire. 3. Put all vegetables, fruits and dried fruits into an oversized bowl; 4. Mix lime, mint, salt, black pepper, olive oil and vinegar evenly in a measuring cup until emulsified; 5. Mix vinegar juice with vegetables.

6. Vegetable salad with butter and jam

Materials:

One avocado (try to use ripe avocado, so that the flesh is soft and easy to dig out), eight cherry tomatoes, two coriander, black pepper 1/4 teaspoon, appropriate amount of salt (about 1/4 teaspoon) and olive oil 1 tablespoon.

Steps:

1. Slice the cherry tomatoes and put them on a plate. 2. Cut the avocado, remove the big core with a fork, and slowly scrape off the yellow-green pulp. The dark green shell can be used as a container for salad. 3. Spread butter jam on cherry tomatoes and chopped parsley. 4. Mix lemon juice with salt and olive oil and pour it into jam. 5. Sprinkle in black pepper and mix well, then scoop the salad into the avocado shell.

7. Sesame vegetable salad

Materials:

1 mosaic lettuce, 10 cherry tomato (two colors),/kloc-0 cucumber, 30ml salad juice, 3g white sesame seeds, and appropriate amount of cranberries.

Steps:

1. Wash the lettuce, remove the roots and control the moisture. The cherry tomatoes were washed and pedicled.

2. Mosaic leftovers are torn into pieces that are convenient for entrance and scattered at the bottom of the bowl. Cut the cherry tomatoes in half and put some on the lettuce leaves.

Scrape a thin cucumber from beginning to end with a scraper.

4. Put the cucumber slices into the container, which can be whole or cut in half and then placed.

5, finally sprinkle with white sesame seeds, white sesame seeds can be put more, it will be very fragrant, 6, sprinkle with salad and mix well before eating.

8. Bean sprouts and vegetable salad

Materials:

Lettuce, lettuce leaves, bean sprouts, cherry radish, small tomatoes, black sesame seeds, raisins, olive oil, white wine vinegar, sugar.

Steps:

1, wash and cut all the dishes;

2. Mix salad juice with oil, vinegar and sugar according to your own taste;

3. Pour the prepared juice and processed vegetables into the salad bowl and stir well.

9. Pastoral vegetable sand

Materials:

Corn, cucumber, tomato, lemon, tomato, olive oil and salad dressing.

Steps:

1. Cook the corn in the pot. 2. Handle other materials when cooking corn. Dice the cucumber and cut the tomato in half. 3. Take the corn away after it is cooked. 4. Mix the corn and diced cucumber together, squeeze in a proper amount of lemon juice, then add tomatoes, pour in 2 teaspoons of olive oil and stir well.