Garden Salad
1.
Scrub the pumpkin and small potatoes;
2.
Cut into large pieces and place on a baking tray;
3.
Put it into the oven, bake at 190 degrees for 30 minutes, let cool after baking;
4.
Boil the eggs in a pot and let cool for later use;
5.
Wash the lettuce, purple cabbage, and small tomatoes, and soak them in light salt water for 10-15 minutes;
6.
Keep the soaked vegetables dry;
7.
Peel the cooked corn kernels for later use;
8.
Cut the lettuce and purple cabbage into large pieces and serve on a plate;
9.
Cut the boiled egg and small tomatoes in half and set aside;
10.
Put the roasted pumpkin and small potatoes on the lettuce and purple cabbage;
11.
Place hard-boiled eggs and small tomatoes, and sprinkle with corn kernels;
12.
Just drizzle with an appropriate amount of lemon salad dressing.
Tips:
1. This salad is more suitable for girls who love beauty;
2. Roasted pumpkins and small potatoes have less moisture than steamed and have a more powdery taste;
3. The matching ingredients can be adjusted according to preferences;
4. The taste of lemon salad dressing is relatively light. If you don't like it, you can change it to other flavors.
