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Vegetable Dinner Side Salad

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Ingredients:

  • 2 small Tomatoes (washed and sliced into triangles)
  • 1 Cabbage (shredded, fine, or medium)
  • ½ Green Pepper (sliced)
  • 1 large Carrot (shredded fine)
  • 1 Cucumber (sliced)
  • 1 cup of Corn Kernels (canned) optional
  • ¼ small Onion (diced) (optional if cooking for children)
  • Garlic (diced, mashed fine) optional, I do not use
  • ½ stack of Scallion (diced) (optional if cooking for children)

(You can add one of two dressings to the dinnerside salads)
DinnerSide Salad Dressing method style#1:
Salad Dressing:

  • 2 to 4 tablespoons of Vinegar (clear or red), and or drizzle lime or lemon juice to maintain brightness, color, and freshness
  • 1 to 2 teaspoons of Sugar (optional)
  • Black Pepper (optional)

DinnerSide Salad Dressing method style#2:
(Salad Dressing:

  • 2 tablespoons of Vinegar (clear or red), or drizzle lime or lemon juice to maintain brightness, color, and freshness
  • Black Pepper (optional),
  • Start with 3 tablespoons to ¼ cup of Mayonnaise.

 DinnerSide Salad Dressing method style#3:

  • Use your favorite Salad Dressing

Comprehensive Vegetable Side Salad Demonstration

Watch this comprehensive vegetable side salad demonstration to see how to chop and mix an assortment of garden-fresh produce. The visual cues help you create a crisp, balanced side dish that complements any main course. Get the exact measurements inside "JAMAICAN FOOD RECIPES" on Amazon, the world's largest 8x10 cookbook collection. Kindly leave a 5-star rating and a comment on Amazon to help others recognize this record-breaking book!

Instructions:

  1. First, peel, wash, clean tomatoes, all the vegetables properly.
  2. Next slice tomatoes in triangles.
  3. Shred Cabbage fine or medium cut.
  4. Combine all then add dressing style 1 or 2.
  5. Now lay gentle over each other in a dish.
  6. Vegetables DinnerSide Salad is best served cooled long side dinner.
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