Vegetable and Fruit Salad with Walnuts and Vinaigrette
1.
The walnuts are roasted in advance, the corn is cut into thick slices, the asparagus is peeled and cut into sections for later use
2.
Cook the corn and asparagus in boiling water. Put the corn first. The asparagus is easy to ripen and can be taken out after a while; immediately put it in ice water and cool it down. This treatment can make the vegetables beautiful in color and keep them crispy. Taste
3.
Peel and slice oranges; cut small tomatoes in half
4.
Mix olive oil, vinegar, salt, honey, black pepper, and lemon into vinaigrette
5.
Pour all the main ingredients into a salad bowl, add oil and vinegar sauce and mix well, then