Salad is a lot of girls favorite food, delicious and not afraid of fat! So half a vegetable salad with what vinegar? With what brush to mix salad is good? Here we come to introduce it!

What vinegar to mix vegetable salad

1, different ingredients with different vinegar, if you eat leafy greens, balsamic vinegar is more common. If you buy only one kind of vinegar, balsamic vinegar is recommended. Those who use red wine vinegar can use balsamic vinegar instead, and those who use white wine vinegar or apple cider vinegar can use lemon juice or lemon juice + balsamic vinegar instead, but the flavor will be a little different. In fact, if you often eat salad, buy a bottle of balsamic vinegar and a bottle of apple cider vinegar can almost meet the basic needs.

2, too complicated, balsamic vinegar is actually wine vinegar, but it is flavored vinegar, different from other fruit vinegar. As for why it is called red wine vinegar, it is to distinguish it from white wine vinegar

3, apple cider vinegar, red wine vinegar, lemon juice (don't throw away the lemon rind, add it in), fruit juice with a little bit of sugar and simmer it as a salad dressing are very good.

4, depending on what flavor of vinegar you like, in addition to the ones you said, balsamic vinegar, aged vinegar, white vinegar can be, I personally prefer aged vinegar.

What are the vegetables in the salad

1, carrots, celery shoots, green peppers, yellow peppers, cauliflower, small red tomatoes

2, almost all the vegetables can be done in the salad. Potatoes, sweet potatoes, taro to be boiled, celery, spinach, to be blanched.

3, lettuce, lettuce, broccoli, carrots, carrots, carrots, carrots, and so on can be ah.

Purple lettuce

Although the taste is crisp, but the taste is a little bitter. Characterized by its white stalks and reddish-purple leaves, it is most often used in lettuce salads and contains vitamins A, C, and E, as well as folic acid.

Collard greens

Although they have no discernible flavor, they are also often used in salads because of their bright color and distinctive leaves. Kale with long, hard stems will be too old, so try to avoid them.

Colorful peppers

The brighter the color, the sweeter the flavor. Don't pick the ones with wrinkled skin.

Cherry Radish

Radish with red skin and white interior tastes tender and does not have a pronounced spicy flavor.

Beets

Roots and stems can be used as a vegetable, either in salads or as a vegetable juice from the stems, and beet has a blood-purifying effect.

Romaine lettuce

One of the main ingredients of the Caesar salad, it looks like a long lettuce, is warm and tender, has a certain amount of water and contains minerals such as potassium, calcium and phosphorus.

Rocket

Slightly bitter and a little spicy, it is often used in salads, but also in hot soups, stews, risottos and other Italian dishes.

Parsley

Although often used only as a garnish, the flavor and texture of parsley is definitely worthy of being one of the main ingredients in salads.

Chicory

Slightly bitter in flavor, it promotes digestion and improves the appetite. It is best to blanch the root in hot water before eating. The darker the color, the worse the taste.

Lettuce

The crispiness of the bite is most appealing in lettuces with wide, curved leaves that are rich in vitamins A and C as well as plant-based fibers, so try to avoid the ones that turn red at the bottom.

Introducing a few slimming salads:

1. fat salad

Ingredients: 40 grams of cabbage, 30 grams of carrots, 30 grams of cucumber, a little bit of ginger, olive oil, plum vinegar, each in appropriate quantities.

Directions: Wash cabbage, white radish, cucumber and ginger, cut into julienne strips, drizzle with olive oil and plum vinegar, mix well and serve.

2. French delicious salad

Ingredients: salad greens (chamomile), small tomatoes, carrots, Sunkist oranges, lemons, walnuts, parsley leaves, garlic, French mustard, salt, black pepper, salad olive oil, each in quantity.

Method: all kinds of vegetables, fruits, wash and fully drained; orange peel; and then remove the white membrane inside, cut into small pieces suitable for salad greens torn into small pieces, small tomatoes, carrots, cut into slices; appropriate amount of celery leaves (chopped), garlic, French mustard, salt, black pepper, half a lemon juice, salad olive oil pumping evenly into the French salad dressing sauce, eat before pouring on the fruits and vegetables The salad can be served on top of the fruits and vegetables before eating, and then tossed well.

3. Cool Salad

Ingredients: spinach, cabbage, celery, caper leaves, bean sprouts, lotus leaves, flaxseed, tulips, safflower, mulberry.

Directions: Break the vegetables into pieces by hand, then put all the ingredients on a plate, pour the dressing and mix well.

In addition, raw fruits and vegetables and alcohol, sober and prevent alcohol damage to the internal organs of the efficacy.