The Colors of Spring in Vinaigrette Salad

Name: The Colors of Spring in Vinaigrette Salad
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Bitter chrysanthemum; 2 pcs small potato; 1/2 carrot; 8-10 Almonds (large); 15g Glynnore Hemp Seed Oil; 5g Apple cider vinegar; 1/2 a spoon honey; a little salt; a little Black pepper

by Nine Color Deer

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

What to eat healthier is a topic that modern people are more concerned about. The ingredients are organic and fresh, and the ingredients are in pursuit of health. After receiving the organic linseed oil from Gelinuoer, Du Niang checked it and found out that the effect of linseed oil is really extraordinary. Regular consumption can maintain the body, and has the effects of anti-inflammatory, lowering blood pressure, improving immunity, weight loss, beauty and so on. How can such a good ingredient be missed?
The vinaigrette salad is on the way~

Ingredients

The Colors of Spring in Vinaigrette Salad

1. Wash bitter chrysanthemum and choose small flowers, cook small potatoes and cut into pieces, wash and cut carrots into thin slices

The Colors of Spring in Vinaigrette Salad recipe

2. Prepared almonds

3. Linseed oil.

4. 3. Flaxseed oil and apple cider vinegar (3:1 ratio) are added to the vial with all the ingredients.

5. Shake well for vinaigrette

6. Pour the vinaigrette into the processed ingredients and mix well.

7. Let's eat. It's very simple!

Tips:
1. Vegetables can be replaced with what you like.
2. The vinegar can be apple cider vinegar or balsamic vinegar, and the ratio of oil and vinegar is 3:1.
3. Organic linseed oil has a pure taste and can be drunk directly or eaten cold with other foods. Please avoid high temperature heating. Please put in the refrigerator after opening the bottle to reduce the chance of linseed oil being oxidized when exposed to air