Mediterranean Salad
1.
Put all the seasoning materials into a small bowl, mix well, and form a mustard vinaigrette;
2.
Shred carrots;
3.
Shred purple cabbage;
4.
Shred the onion
5.
Cherry tomatoes cut into small pieces;
6.
Cut the cooked egg into six pieces lengthwise.
7.
Canned tuna squeeze out the moisture;
8.
Shred cabbage;
9.
Slightly blanch the cabbage shreds with boiling water, remove it immediately and let it cool and drain the water;
10.
Put all the processed materials into a big bowl together;
11.
Topped with vinaigrette;
12.
Pick from bottom to top and mix evenly.
13.
Colorful and rich in nutrition——
Tips:
1. What vegetables to use, but freely choose according to your preference;
2. Cut the boiled eggs in cold water and let them cool, which is easier to shape;
3. If you don't worry about the pesticide residues in cabbage, you don't need to blanch it. In fact, the cabbage that has not been blanched has better nutrition and taste, and the color matching will be more beautiful;
4. When mixing well, "pick and mix" from bottom to top. If you mix in a mess, the mixed vegetables will easily leak out!