Vegetable salads generally use vegetables that can be eaten simply such as lettuce and broccoli, as follows:

1. Lettuce. It is a green vegetable that can be eaten raw. It is crisp, tender and refreshing, with a slightly sweet taste. It is one of the most commonly used vegetables when making vegetable salads. Just wash it and break it into small pieces before eating.

2. Broccoli. Broccoli is a variety of cabbage and one of the most nutritious vegetables. One of the great features of broccoli is that after boiling or blanching, the color remains green and the texture becomes crispier, so it is very suitable for making vegetable salads. Break the broccoli into small florets, put it into boiling water, add a little salt and a few drops of oil, blanch it for 2-3 minutes, then take it out, drain it and eat it.

3. Cucumber. Cucumbers have a sweet taste, plenty of water, and a refreshing taste. They can also be eaten raw, so they are often used in vegetable salads. Clean the cucumber, cut into thin slices, and serve.

Tips for making vegetable salad

1. When making vegetable salad, it is best to tear the leafy vegetables by hand to keep them fresh. Wash the vegetables and drain the water before using salad dressing. Stir.

2. When making vegetable salad, if you choose ordinary mayonnaise, you can add a little vinegar and salt to the salad dressing, which is more suitable for Chinese tastes.

3. Add a little lemon juice or white wine or brandy to the salad dressing to prevent the vegetables from discoloring.

4. Before putting the salad on the plate, if you rub the edge of the plate with garlic, it will taste fresher.