What kind of sauce should I use for vegetable salad

Vegetable salad has become a favorite of many vegetarians. It is true that vegetables that are not cooked with high oil, high temperature or high salt are more likely to retain their nutritional components. And we also know that the key to making a delicious vegetable salad lies in the choice of sauce. Each type of vegetable salad or salad is made in a different way, and the taste will also be different. So what kind of sauce should be used for vegetable salad?

Generally, the main ingredients of bottled salad dressings we buy are vegetable oil, egg yolks and brewed vinegar, which are then mixed with seasonings and spices. Among them, olive oil is mostly used in Europe, while soybean salad oil is generally used in Asia. After the oil and egg yolk are thoroughly mixed and emulsified, they become a delicious salad dressing. A small amount of vinegar mainly plays an antibacterial role, so salad dressing generally does not contain preservatives and can be considered a "green food".

You can also make your own salad dressing at home by taking 500 grams of salad oil and 1 egg yolk.

Pour into a dry container, use a whisk to beat until foamy, then continue to add salad oil and continue beating and stirring until the oil and egg yolk are completely blended into a viscous state, then add appropriate amounts of salt and sugar. The secret to making it is to add the oil slowly, otherwise it will easily fail. In recent years, salad dishes have become popular among people because they are easy to prepare and taste good. However, there are also various different opinions about the impact of salad on health. Some call salad "the best way to maintain nutrition"; others call salad dressing a "cardiovascular killer", which makes people feel at a loss as to what to do. In fact, these statements all make sense, but none of them is comprehensive enough.

The main ingredients for making salads are mostly fresh fruits and vegetables. After the dish is cooked, not only the freshness and nutrition of the raw materials are preserved to the maximum extent, but the thin film formed by the salad dressing on the surface of the raw materials can also prevent the easily destroyed nutrients from oxidizing in the air. Therefore, it is not an exaggeration to call salad "the best way to maintain nutrition." But at the same time, salad dressing is indeed a high-calorie, high-fat, and high-cholesterol food, which is determined by its ingredients. According to statistics, each serving (15g) of salad dressing contains about 100kcal calories, which is twice the same weight of rice or white flour. The fatty acid and cholesterol content is also higher than that of ordinary food. Excessive consumption will indeed have adverse effects on the human cardiovascular system. How to resolve this contradiction? One way is to control the intake, do not add too much salad dressing to the dishes at one time, or eat too much in total; another way is to try to choose salad dressing made with olive oil. Olive oil contains a large amount of beneficial fatty acids, which can lower blood lipids and clear blood cholesterol, largely eliminating the side effects of salad dressing, and also allowing you to enjoy the unique fragrance of olives. However, its price is also relatively high, so it depends on your purchasing power.