1. Clean all kinds of fruits and vegetables in raw materials.

2. Soak vegetables in cold light salt water for 30 minutes to sterilize and remove pesticide residues.

3. Peel and dice the fruit. In order to prevent oxidation and discoloration, the apples are soaked in light salt water for later use. The soaked purple cabbage is cut into filaments, celery is cut into small pieces, and bitter chrysanthemum is torn into small flowers.

4. Drain and mix all kinds of fruits and vegetables before eating, sprinkle with almonds and raisins, and mix in your favorite salad dressing (the containers for fruits and vegetables should be cold and drained beforehand).