9 home-style ways to make vegetable salad, economical and budget-friendly
One
Ingredients
Cucumber, tomato, asparagus
Method
1. Wash all kinds of vegetables clean, and soak them in cold boiled water + salt for 15 minutes and set aside.
2. Blanch the asparagus briefly in boiling water, then remove and immerse in cold boiled water.
3. Cut the vegetables into whatever shapes you like, put them in a large bowl and bring to the table. Put the seasoning or salad dressing in a separate small bowl, and toss with the vegetables only when you are ready to eat.
Tips
1. Fruits and vegetables in salad are generally eaten raw, so washing is especially important. It is recommended to soak them in light salt water to disinfect after washing.
2. Vegetables or seafood that need blanching should be immersed in ice water as soon as possible after being removed, to keep the ingredients crisp and fresh in texture.
3. Fruits and vegetables that oxidize easily should also be put in light salt water, and plated only just before serving, to keep the color looking good.
4. Whether savory or sweet, salad dressing should be mixed into the ingredients only just before eating, to avoid the fruits and vegetables releasing water and affecting the texture.
5. Salad dressing can be a ready-made product, such as mayonnaise, salad dressing, Thousand Island dressing, etc., or you can make your own. If you make your own, it is recommended to finish eating it in the same meal. If there is indeed some left over, it must be stored in the refrigerator.
6. If the salad contains duck eggs, the duck eggs must be cooked through; if it contains seafood or poultry, it is recommended to eat them cooked as well.
7. Fruits and vegetables can be cut into all kinds of beautiful shapes, and put some effort into the color combination, so that people have an appetite at first glance.
8. Balsamic vinegar goes very well with salad; drizzling a little olive oil or lemon juice will make the salad look fresher and more tender. Oil-and-vinegar and French dressing seasoning methods are also very good. These are all low-fat dressings.
Keywords
vegetable salad vegetables salad
Two
Ingredients
Main ingredients: cabbage 200 grams, tomato 80 grams, cucumber 60 grams,
Auxiliary ingredients: green pepper 30 grams, onion (white skin) 30 grams,
Seasonings: salad oil 15 grams, salt 2 grams, lemon juice 20 grams, honey 10 grams
Method
1. Wash all the prepared ingredients (cabbage, tomato, small cucumber, green pepper, onion) separately; slice the cabbage and tomato, and cut the green pepper and onion into rings.
2. Mix the cut ingredients evenly, put them on a plate, and set aside.
3. Finally, mix all the seasonings (salad oil, salt, lemon juice, honey), stir evenly, and pour over the vegetables.
Tips
Food incompatibilities:
Tomato: tomatoes should not be eaten together with pomegranate.
Keywords
vegetable salad vegetables salad
Three
Ingredients
Salt, carrot, tomato, onion, bitter lettuce, salad dressing
Method
1. Lightly mix bitter lettuce, shredded carrot, shredded onion, and tomato slices with a little salt.
2. Then squeeze salad dressing on top.
Keywords
vegetable salad vegetables salad
Four
Ingredients
Cherry tomatoes 10 pieces, baby corn in husk 5 pieces, small potato (red skin) one piece, okra 10 pieces, pickled black olives 5 pieces, cheese a little, grated cheese a little, Italian seasoning a little, sea salt a little, yellow mustard a small amount, cranberry vinegar a little
Method
1. Wash the vegetables; scrape off the fine hairs and dirt from the okra; peel off some of the outer husk of the baby corn; cut the cherry tomatoes in half; cut each black olive into 3-4 pieces
2. Put the okra, potato, and baby corn into salted boiling water and cook until done; remove them one after another according to how done they are
3. Cut the okra into pieces, remove the husk from the baby corn and cut into pieces, keep 2 pieces split in half for garnish, cut the potato into small pieces
4. Mix the potato, okra, small tomatoes, baby corn, and black olives together, and evenly drizzle with the sauce
5. Plate and arrange the baby corn and cheese, and sprinkle with Italian seasoning and grated cheese
Keywords
vegetable salad vegetables salad
Five
Recipe introduction
If you have eaten too much greasy food, have some natural and light homemade vegetable salad~
Ingredients
Alfalfa sprouts appropriate amount, carrot appropriate amount, pea sprouts appropriate amount, lettuce appropriate amount, shredded red cabbage appropriate amount, red and yellow pepper strips appropriate amount, homemade Thousand Island dressing 1 tablespoon, Japanese salad vinegar dressing 1 tablespoon
Method
1. Tear the alfalfa sprouts, carrot, pea sprouts, and lettuce by hand, shred the red cabbage, cut the red and yellow peppers into long strips, wash all the ingredients and soak in ice water for 10 seconds
2. Plate the ingredients, drizzle with Thousand Island dressing ~ Japanese salad vinegar dressing, and it is ready to serve
Keywords
vegetable salad vegetables salad
Six
Recipe introduction
Especially simple, but some people may not like the taste of salad dressing, such as myself, but my husband likes it, so I often make it for him as breakfast, extremely easy. (^__^)http://www.beitaichufang.com/recipe/8137/
Ingredients
2-3 kinds of fresh vegetables that can be eaten raw, appropriate amount, bitter lettuce, cherry tomatoes (small tomatoes) or cherry radish 5 or 6 pieces, salad dressing 2 large spoons
Method
1. Tear the bitter lettuce by hand into small bite-sized pieces;
2. Cut the cherry tomatoes (small tomatoes) or cherry radish into 2 halves;
3. Add a little water to the salad dressing and stir evenly, then toss the vegetables.
Tips
Do not add salt or other seasonings.
Keywords
vegetable salad vegetables salad
Seven
Ingredients
Bitter chicory appropriate amount, lettuce appropriate amount, purple cabbage appropriate amount, cheese appropriate amount, tomato appropriate amount, cooked eggs appropriate amount, salad dressing appropriate amount
Method
1. Place the lettuce at the bottom of the plate
2. Arrange the cut tomatoes and cooked eggs on top
3. Insert the bitter chicory, arrange it nicely
4. On one side place small pieces of purple cabbage and cheese
5. Squeeze salad dressing on top
Keywords
vegetable salad vegetables salad
Eight
Ingredients
Cucumber, carrot, sweet corn, salad dressing, salt
Method
1. Peel the carrot and cut into small cubes; scrub the cucumber skin clean with salt, then remove the seeds and cut into cubes; shell the sweet corn kernels
2. Put the carrot cubes and sweet corn into a pot and cook until done, then remove and drain the water
3. Soak the cucumber cubes in cool boiled water for a while
4. After the carrot cubes and corn kernels cool, mix them with the cucumber cubes, and add salt for seasoning
5. Add salad dressing and mix evenly. (In summer, chilling it makes it even more delicious)
Keywords
classic vegetable salad vegetables salad
Nine
Ingredients
Cabbage, raisins, salad dressing, radish
Method
1. Shred the radish, tear the cabbage by hand.
2. Pour the shredded radish and cabbage into a bowl, add the raisins, add salad dressing and mix evenly.
Keywords
vegetable salad vegetables salad