What vegetables are generally used in vegetable salads?

Vegetable salads are generally made with purple cabbage, beets, bell peppers, tomatoes, cherry radish, lettuce, arugula, parsley, chicory, purple lettuce, onions, cucumbers, etc.

The recipe for vegetable salad is very simple, 1 cucumber, a little onion, 3 cherry radish, and an appropriate amount of salad dressing. Remove the two ends of the cherry radish and cut it into small pieces, shred the onion, and cut the cucumber into one-inch long pieces. Place in a container, squeeze in the salad dressing, stir well and serve.

Vegetable salad is a dish made with cabbage, tomatoes, cucumbers, and other ingredients as the main ingredients. Vegetable salad is a very nutritious and healthy way to eat. First of all, it mostly does not need to be heated, which will maximize the maintenance of various nutrients in the vegetables from being destroyed or lost.

When making a vegetable salad, you can add an appropriate amount of sweet whipped cream to the ordinary egg yolk salad dressing, and the salad milk produced by it has a rich flavor and aggravates the sweetness. The number of types of vegetables can be increased or decreased at will with personal taste, and at the same time, fresh vegetables should be selected as raw materials for vegetable salad, and vegetables should be placed on a plate after cutting, and the time should not be too long, otherwise it will affect its appearance and reduce the nutrition of vegetables.

When making a vegetable salad, you can add an appropriate amount of sweet whipped cream to the ordinary egg yolk salad dressing, and the salad milk produced by it has a rich flavor and aggravates the sweetness. The number of types of vegetables can be increased or decreased at will with personal taste, and at the same time, fresh vegetables should be selected as raw materials for vegetable salad, and vegetables should be placed on a plate after cutting, and the time should not be too long, otherwise it will affect its appearance and reduce the nutrition of vegetables.

Vegetable salad is low in calories and rich in fiber, which is helpful for **. The vegetables that are suitable for making vegetable salads are mainly cucumbers, tomatoes, lettuce, carrots, etc. These vegetables are relatively low in starch and tender in taste, making them suitable for raw consumption.

The ingredients of the vegetable salad must have such characteristics, otherwise it will cause an unsuitable taste, or difficulty in nutrient absorption, or cause gastrointestinal discomfort. In addition, the vegetables used to make vegetable salads include bitter chrysanthemum, cabbage, purple cabbage, chrysanthemum, western blue, flower asparagus, arugula, etc., which have a poor taste when eaten raw, and may need to be served with some salad dressing, or blanched in boiling water.

You can put some of your favorite vegetables in the salad, generally with purple cabbage, beets, bell peppers, tomatoes, cherry radish, lettuce, arugula, parsley, chicory, purple lettuce, onions, cucumbers, etc.

Vegetable salads generally use vegetables such as purple cabbage, cucumbers, cherry tomatoes, endive, beets, bell peppers, cherry radish, lettuce, chicory, purple lettuce, onions, and cucumbers. Vegetable salad can be eaten with sauces such as mayonnaise, salad dressing, and Thousand Island dressing.

Vegetable salad can choose more than 3 kinds of vegetables according to personal preferences, which can play a good complementary role in nutrition and taste.

Vegetable salad does not need to be heated, so it can keep the nutrients in the vegetables from being destroyed or lost to the greatest extent, and it is a very nutritious and healthy eating method.

Vegetable salad is not only green and healthy, but also fresh and refreshing, and can be made and eaten all year round.

Vegetable salads are generally eaten with lettuce, broccoli and other vegetables that can be eaten with simple processing, as follows:

1. Lettuce. The dish is a green vegetable that can be eaten raw, crisp and refreshing, with a slightly sweet taste, and is one of the most commonly used vegetables in making vegetable salads.

2. Broccoli. Broccoli is a variant of kale and one of the most nutritious vegetables. One of the great characteristics of broccoli is that after boiling or blanching, the color is still green and the texture will be more crisp, so it is very suitable for making vegetable salads.

Break the broccoli into small florets, put them in boiling water, add a little salt and a few drops of oil, blanch for 2-3 minutes, then remove them and drain them to eat.

3. Cucumbers. Cucumbers have a sweet, well-hydrated and refreshing taste, and can also be eaten raw, so they are often used in vegetable salads. Wash the cucumber, cut into thin slices and serve.

Tips for making a vegetable salad

1. When making a vegetable salad, it is best to tear the leafy vegetables by hand to keep them fresh, wash the vegetables, drain the water, and then stir with the salad dressing.

2. When making vegetable salad, if you choose ordinary mayonnaise, you can add a little vinegar and salt to the salad dressing, which is more suitable for the taste of Chinese.

3. Add a little lemon juice or white wine and brandy to the salad dressing to make the vegetables not change color.

4. Before putting the salad on the plate, if you rub the edge of the plate with garlic, the taste will be fresher.

Summary. Vegetable salads generally use vegetables such as purple cabbage, cucumbers, cherry tomatoes, bitter camps, beets, bell peppers, cherry radish, lettuce, chrysanthemums, purple rays, onions, cucumbers, etc. Vegetable salad can be eaten with sauces such as mayonnaise, salad dressing, and Thousand Island dressing.

Vegetable salad generally uses purple cabbage, cucumber, small tomato, bitter camp, beets, bell peppers, cherry radishes, lettuce, chrysanthemum, purple rui, onion and melon. Vegetable salad can be eaten with sauces such as mayonnaise, salad dressing, and Thousand Island dressing.

Vegetable fiber-resistant salad can choose more than 3 kinds of vegetables according to personal preferences and tastes, which can play a good complementary role in nutrition and taste. Vegetable salad does not need to be heated, so it can keep the nutrients in the vegetables from being destroyed or lost to the maximum vertical hail, and it is a very nutritious and healthy eating method. Vegetable salad is not only green and healthy, but also fresh and refreshing, and can be made and eaten all year round.

Summary. Vegetable salads generally use vegetables such as lettuce, broccoli, cucumbers, cabbage, peas, okra, asparagus, etc.

Vegetable salads generally use vegetables such as lettuce, broccoli, cucumbers, cabbage, peas, okra, asparagus, etc.

Red wheel color vegetables: cherry tomatoes, tomatoes, cherry radish, etc.; Purple vegetables: purple cabbage, onions, red chicory, etc.; Yellow tung rents Zhao Zhaoxian vegetables: carrots, yellow peppers, etc.