Ingredients: Arugula, bitter chrysanthemum, lettuce, purple leaf lettuce, purple cabbage, etc., cherry tomatoes and loquats; oil and vinegar sauce; 30 grams of olive oil; 15 grams of red wine vinegar; 15 grams of honey ; A little salt; an appropriate amount of freshly ground black pepper; an appropriate amount of chopped parsley; a little mustard

How to make a vegetable salad with oil and vinegar sauce?

1. Combine all the ingredients for the oil and vinegar sauce Put into vials. Whichever you pour first, the bottom layer is honey, then vinegar, and the top layer is oil.

2. Cap the bottle tightly, shake it vigorously for a dozen times, and open it to see that the oil and vinegar juice has been completely emulsified.

3. The vegetables I buy are packaged and no-wash, including arugula, bitter chrysanthemum, lettuce, purple leaf lettuce, purple cabbage, etc. I added cherry tomatoes and loquats, you can choose as you like. Try to have as many varieties and colors as possible. After washing and drying, tear them into small pieces.

4. Put the vegetables into a large basin, pour in the oil and vinegar sauce and mix well.

5. Plate and eat immediately.