Nigerian Salad

This Nigerian salad is a combination of green leafy veggies, other colorful veggies, some protein, and salad cream (mayo can be used as a substitute for salad cream). Nigerian salad is nutrient dense food because of the presence of all food group. It contains vitamins, carbohydrates, protein, fats and oil. This salad is crowd pleasing, very colorful and most importantly, delicious. I will also show you the tricks of making the perfect salad that will last longer.

Nigerian Salad

Cook and peel eggs
Wash and soak veggies in vinegar, water and baking soda. Rinse with water. This remove any chemical of pesticide the was sprayed on the veggies.
Peel, cut, slice and dice the veggies to your desired shape and size.
Rinse and drain the can veggie
Slice hard boiled eggs.
Layer the veggies starting with the tougher veggies at the bottom. The canned veggies and cooked protein should be at the top. Spread some cream over each layer.
Save the onion and tomatoes as last minute addition because if added on time and left in the salad for a long time, the salad could go bad.
Chill in the fridge for up to a week.

Ingredients

Cabbage

Lettuce

Carrots

Beets

Cucumber

Green peas

Sweet corn

Eggs

Corned beef

Salad cream