Christmas Vegetable Garland Salad

Christmas Vegetable Garland Salad

1. Wash the bitter chrysanthemum and soak it in light salt water for a while.

2. Wash the cherry tomatoes and cut open.

3. After steaming the eggs in the egg steamer, I used two shells and cut them into small pieces.

4. The cooked ginkgo is slightly poisonous, so you can't eat more at one time.
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5. Cut the carrots into thin slices with a paring knife and make a bow to decorate the wreath.
~ You can fix it with a toothpick in the middle, and cover it with ginkgo when placing the plate.

6. Fried cashew nuts.

7. Prepare a white dinner plate and place the drained green vegetables in a flower ring. The cherry tomatoes and eggs are placed on the green vegetables. The yellow ginkgo or corn kernels and cashews are also naturally scattered on the wreath.

8. When eating, squeeze your favorite salad or drizzle your favorite vinaigrette (I personally use 2 tablespoons of olive oil + 1 tablespoon of vinegar + a little salt + a little black pepper and stir evenly into the salad and mix well).

Tips:

This is a vegetable salad that is popular on the table in summer and winter. Seasonal vegetables are available to me!