How to make corn salad

Spring is here. So let’s welcome spring with this colorful, super energetic and lively salad. Making salad is really simple and easy.

Here is a photo of what I have in mind.

This is a beautiful juicy, sweet and tangy combination of corn, beetroot, cucumber, apple, and …. You can add whatever more you like to the list. Here’s my list and directions for this particular one in the photo.

Ingredients for Salad

1.  Lettuce leaf one bunch
2. Cucumber diced one cup
3. Beetroot boiled and diced one cup
4. Fresh corn boiled one cup
5. Carrot diced one cup
6. Apple diced one cup

Ingredients for vinegar-rosemary dressing

1. One teaspoon vinegar
2. One teaspoon olive oil
3. One teaspoon soy sauce
4. One bunch rosemary
5. Garlic one piece
6. Pinch of  salt
7. Pinch of white pepper

Preparation

First boil the corn and the beetroot separately. After they are lightly cooked, let them cool down. Chop the carrots, cucumber, apple, and beetroot into small dices.

To prepare the vinegar dressing, fine chop rosemary, crush the garlic. Now mix all the ingredients well -garlic,rosemary, vinegar, soy sauce, olive oil, salt and pepper.

Put the salad ingredients in a plate on top of a lettuce leaf bed according to what design you want. Drench the vinegar dressing on top of this salad mix. For 5-star hotel effect, add a tomato flower.

And now a wonderful refreshing fulfilling salad is ready.

Here’s one more salad that I made recently-mozarella cheese, tomato, olive and lettuce with the same dressing

This one is even simpler-avocado and tomato with salt, pepper, rice vinegar and olive oil dressing.