Production: elizabeth melon washed and cut in half; Wash green pepper and onion and cut into sections; Wash the cherry tomatoes, put them into Elizabeth melon cups, and decorate with Thousand Island juice and French incense.

2. Peel the potatoes, wash them, steam them in a steamer, try them with a toothpick, and they are almost cooked. Put it aside until it cools down.

Cut it into small pieces when it is cold (because it is easy to cut when it is hot)

Cut the cucumber well, then put a little salt in the refrigerator and marinate it (because cucumber has too much water, and it is not delicious to make salad with too much water, and the purpose of salting is to let the water out)

Peel the horseshoe, put the corn, peas and carrots into the pot and start cooking. When they are almost ripe, take them out and drain them.

After all the above materials are put in the refrigerator to dry for a while, mix in salad dressing and add a little salt, sugar or white pepper (I won't put them in, because there is only black pepper at home, which affects the appearance).

Put it in the refrigerator again, and you can take it out in a minute! ! !

You can also mix lettuce leaves, green peppers, tomatoes and carrot slices with Thousand Island Sauce, which is also delicious.