Common vegetable salads include: purple lettuce salad, kale salad, bell pepper salad, beet salad, carrot salad, romaine lettuce salad, rocket salad, parsley salad, endive salad, lettuce salad.
Purple lettuce: Although it has a crisp texture, it tastes a bit bitter. It is characterized by its white stems and purple-red leaves. It is most commonly used in lettuce salads and contains vitamins A, C, E and folic acid.
Kale: Although it has no obvious taste, it is often used in salads because of its bright color and unique leaves. Kale is one of the best sources of vitamin K, an important nutrient. It's absolutely critical for blood clotting.
Colorful peppers: contain various pigments such as chlorophyll, carotenoids, anthocyanins and flavonoids. Colored peppers are most common in red and yellow, and taste crisp and slightly sweet. [1] Colorful peppers are rich in vitamin A, vitamin B, vitamin C, carbohydrates, fiber, calcium, phosphorus, iron and other nutrients. They have antipyretic and analgesic properties, prevent cancer, increase appetite, help digestion, lower fat and lose weight. effect. When choosing, don’t choose ones with wrinkled skin.
Beet: A vegetable whose roots and stems can both be used. It is good to make salads or drink the stems as vegetable juice. Beetroot has the effect of purifying the blood.
Carrots: Uncooked carrots have a sweet and oily taste and a refreshing taste. Generally, we will cut them into long strips or strands. filaments. Smaller radishes may be sweeter and are more suitable for making salads after being cooked.
Romaine lettuce: one of the main ingredients of Caesar salad. It looks like a long shape, has a warm and tender taste, has a certain amount of moisture, and contains potassium, calcium, phosphorus, etc. Minerals.
Arugula: It tastes slightly bitter and a little spicy. In addition to being commonly used in salads, it can also be seen in hot soups, stews, risotto and other Italian dishes. .
Parsley: Although it is often used just as a garnish, the fragrance and crisp taste of parsley are definitely worthy of being used as one of the main ingredients of salads.
Chicory: The light bitterness adds some unique properties to chicory. The plant's sweetness makes it popular in salads. But the amount must be controlled, otherwise it will easily destroy the balance of taste. When choosing, the color should be light green and bright, suitable for all ages.
Lettuce: Fresh and tender lettuce has a unique crispy texture and is refreshing and juicy. It is a basic ingredient often used when making salads. Simply shred it, mix it with salad dressing, take a bite, and the sweet juice will splash out, allowing you to enjoy a refreshing taste.