Potato and ham salad: Ingredients: 100 grams of potatoes, 150 grams of smoked ham, two eggs, 30 grams of carrots, 50 grams of cucumber, and 30 grams of canned peas. Appropriate amounts of salad dressing, salt, chicken essence, and pepper. Precise preparation: 1. Wash the potatoes and carrots, steam them over high heat until cooked, peel them and cut them into slices; cut the ham into small cubes; wash the eggs, add water to the pot and cook over high heat, take them out, cool them with cold water and peel them , cut into egg slices about the same size as potato slices; wash the cucumber and cut into small slices. 2. Mix potato slices, carrot slices, smoked ham dices, egg slices, cucumber slices, peas with salad dressing, salt, chicken essence, and pepper. Mix well and serve. Nutritional comments: The "model" combination of meat and vegetables includes almost all the nutrients the baby needs. Corn vegetable salad: Ingredients: 50 grams of corn kernels, 100 grams of purple cabbage, 50 grams of raisins, and two oranges. Precision making: 1. Wash and cut purple cabbage into shreds and set aside. 2. Mix other main ingredients with shredded cabbage, then add salad dressing or Thousand Island dressing and mix well. Nutritional comments: Corn, known as the "golden food", and beautiful purple cabbage are paired with each other. It can be said that it is thick and thin, and it looks good and is delicious. Shrimp, Celery and Dragon Fruit Salad: Ingredients: 5 fresh shrimps, 50 grams of celery, 1 dragon fruit, two tablespoons of salad dressing. Precise preparation: 1. Wash the celery, tear off the young roots, and chop into fine pieces. 2. Cut the dragon fruit in half, scoop out the flesh, cut into cubes, and keep the shell. 3. Wash the fresh shrimps with salt water, blanch them, drain the water and peel them. 4. Add the shrimp, celery and dragon fruit pulp to the salad dressing, mix well, and pour into the dragon fruit shell. Nutritional comments: The addition of fresh shrimps brings protein, fat, etc., making the nutrition of the salad more comprehensive. Tips for making salad: 1. Clean the utensils, utensils and hands when making salad. 2. Vegetables and fruits must be fresh and washed. 3. Before mixing the salad, the fruit pieces or shredded vegetables should be drained first. 4. Colorful vegetables often contain anti-cancer phytochemicals, so when mixing salads, you should try to choose colorful vegetables. 5. When making vegetable salad, if you choose ordinary mayonnaise, you can add a little vinegar and salt to the sauce, so that the mixture is more suitable for Chinese tastes. 6. Add a little fresh lemon juice or white wine or brandy to the salad dressing to prevent the vegetables from changing color. Salad Sauce Fried Squid Ingredients: 400g squid, 1 tbsp sesame oil, 1 onion, 2 tbsp oyster sauce, 8 tbsp canned corn, 1 tbsp bean paste , 1 tbsp soy sauce, 6 tbsp Kewpie salad dressing. Method 1. Cut the squid into 1 cm wide and 3 cm long pieces. Shred the onion and remove the water from the canned corn. 2. Mix salad dressing, soy sauce, oyster sauce, bean paste, and sesame oil together, then mix with 1 and let it sit for about 15 minutes. Then pour it into the pot and stir-fry, and finally add the corn kernels.

Vegetable salad main ingredients: carrots, celery sprouts, green peppers, yellow peppers, cauliflower, small red tomatoes Ingredients: salad dressing seasonings: salt, sugar Preparation: 1. Wash and cut the main ingredients into pieces. You can use boiling water according to personal preference Blanch it and cool it in cold water. 2. Add a little salt and sugar to the salad dressing and mix well. 3. Pour the salad dressing on the vegetables, or dip the vegetables directly into the vegetable salad. Ingredients: lettuce, purple cabbage, cucumber. Accessories: carrots, green and red peppers, lettuce, onions, corn, small tomatoes. Seasonings: salt, chicken essence, pepper, white vinegar, olive oil. Method: 1. Cut the lettuce into pieces, cut the cucumber, carrot, lettuce, onion, and cherry tomatoes into slices, cut the green and red peppers, and purple cabbage into shreds, and put them into a container for later use; 2. Add an appropriate amount of white vinegar and olives to the container. Stir oil, salt, chicken essence and pepper evenly. Vegetable salad raw materials: 750g cabbage, 500g carrots, 250g green pepper, 100g onion, 25g celery leaves, 50g lettuce oil, 15g refined salt, a little pepper, 25g mustard, 50g sugar, 15g vinegar. gram. Method: ① Chop the onion into mince, add lettuce oil, salt, pepper, mustard, sugar, vinegar essence, appropriate amount of cold boiled water, and mix thoroughly into a small sauce. ②Wash the cabbage, carrots, green peppers, and celery leaves into fine red shreds, mix well, place in the center of the plate, and pour a little dipping sauce over it when eating. Characteristics: sweet and sour taste, fragrant and appetizing. Basic ingredients for vegetable salad: 1000 grams of spinach, 50 grams each of green onions and garlic, 4 fresh mint leaves, 100 grams of kefir, 10 grams of lemon juice, appropriate amounts of black pepper and refined salt. Preparation method: 1. Wash the spinach and blanch it in boiling water, remove and squeeze out the water, cut into pieces, wash the green onions, cut into shreds, peel and wash the garlic, smash it with a knife, cut into pieces, mint Wash and cut the leaves into shreds. 2. Put lemon juice, chopped green onion, refined salt and pepper into the spinach bowl, mix well, add kefir and garlic, sprinkle with shredded mint and serve. Efficacy: Refreshing and refreshing. Ingredients for shredded vegetable salad: 300g cabbage, 10g celery leaves, 200g carrots, 100g green pepper, 10g mustard, 5g vinegar, 40g onion, 5g salt, 20g lettuce oil, a little pepper, 20 grams of sugar. Method: 1. Wash and cut the onions, add lettuce oil, salt, pepper, mustard, sugar, vinegar, appropriate amount of boiling water, and mix into a sauce. 2. Wash the cabbage, carrots and green peppers, cut into thin strips and mix well. Place them in the center of the plate to form a mound shape, then pour a little juice over them. Features: Refreshing corn vegetable salad ■Ingredients: corn kernels, purple cabbage, raisins, orange flesh ■Seasoning: salt, sugar, vinegar, pepper, olive oil ■Method: 1. Wash and shred the purple cabbage and set aside.

2. Mix other main ingredients with shredded cabbage, then add seasonings and mix well. ■Features: Refreshing taste, suitable as an appetizer before meals. ■Nutritional comments: The combination of corn, known as the golden food, and the beautiful purple cabbage is delicious, beautiful and nutritious. Special tip from the chef: If you find it difficult to prepare your own condiments, you can also buy mayonnaise or Thousand Island dressing from the supermarket to make salads. ■Nutritional comments: Seafood is rich in protein and a variety of minerals, and its benefits to the body are self-evident. 1. Wash the utensils, utensils and hands used when making salad. 2. Fruits and vegetables must be fresh and clean. 3. Before mixing the salad, the fruit pieces or shredded vegetables should be drained first. 4. Colorful vegetables often contain anti-cancer phytochemicals, so when mixing salads, you should try to choose colorful vegetables. 5. When making vegetable salad, if you choose ordinary mayonnaise, you can add a little vinegar and salt to the sauce, so that the mixture is more suitable for Chinese tastes. 6. Add a little fresh lemon juice or white wine or brandy to the salad dressing to prevent the vegetables from discoloring