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.
