Light-fat Colorful Jar Salad

Name: Light-fat Colorful Jar Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 pieces Prawns; 2 tablets Purple cabbage; 20 Cherry tomato; 1 small handful Lettuce (Niu Li); 1 small handful Bitter chrysanthemum; 2 pieces Cucumber; 40ml olive oil; 1 pinch sea salt; 30ml Wine vinegar; 1/2 tsp Sugar; a little Black paprika; 1/2 tsp Curry powder; 4 drops Lemon juice

by jijiqucho (From Sina Weibo.)

4.6 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

Eat meat often, and occasionally a grass meal is also good. Be a rabbit that loves to eat grass. In order to perfect your weight loss heart, let the vegetables eat the colorful vitality.
This kind of jar salad not only looks beautiful visually, but also is simple to operate. With a few materials, you can match a beautiful portable meal as you like. It will definitely shine the eyes of others when you take it to work. In order to avoid the use of salad dressing as much as possible , To make the calories lower, only olive oil, wine vinegar, black pepper, sea salt, and curry are added to taste, making this salad more light.
However, before making this salad, be sure to wash and sterilize the bottle, and use organic vegetables as much as possible. The vegetables must be drained. The cooked dishes are not easy to store. It is best to eat them on the same day or put them in the refrigerator one time in advance. Late, it is easier to taste, but it is not recommended to store for a long time, otherwise it is easy to eat bad intestines in such a hot day.

Light-fat Colorful Jar Salad

1. First, sterilize the tableware at high temperature and prepare all the main ingredients.

2. Remove the shells and heads of the shrimp in advance to remove the shrimp line.

3. The peeled shrimps are seasoned and marinated with ginger, cooking wine, sea salt, and olive oil for an hour, and then put in the refrigerator to marinate in hot weather. Then put the hot water in the pot to cook the shrimps and remove them for later use.

4. The quail eggs are washed and steamed with an egg steamer and then peeled for later use.

5. Cut the egg in half and chop other vegetables into small pieces about 1cm

6. Make the sauce with olive oil, wine vinegar, sea salt, sugar, curry powder, and black pepper.

7. Then pour the sauce at the bottom of the jar, then layer the food, and put the hard ingredients on the bottom to blend with the sauce.

8. Finally, top with lettuce, drizzle with sauce, and mix the ingredients at will.

Tips:
1. Be sure to sterilize the tableware with boiling water before eating.
2. The prepared salad must be eaten the same day, or put in the refrigerator overnight.
3. Drain the water after washing the vegetables.
4. The most of the above is two cups, and one cup is 500ml.