Catering: How to make simple Nigerian nutritional salad recipe

Nigerian salad is prepared with more than five vegetables, combined together and enriched with the classic Baked Beans and Cream. The Nigerian salad can be served as an accompaniment for Jollof Rice, Fried Rice and other Nigerian rice recipes. It can also be eaten alone or served with bread as a sandwich.

Ingredients

5 medium sized Carrots

1 medium bunch of Lettuce

1 medium bunch of Cabbage

2 Handful green Peas

4 Medium sized Tomatoes (hard tomatoes)

3 pieces of Irish Potatoes

2 pieces of Cucumber

4 Eggs

One tin of Baked Beans

300g of Sweet Corn (2 small tins)

A bottle of Salad Cream

Steps

Step 1: Wash all the vegetables separately in sufficient water (add a spoonful of vinegar, baking soda or lemon juice to the water to help kill harmful bacteria). Rinse thoroughly in fresh water.

Step 2: Boil the green peas for 2 minutes, strain it out and using the same pot, boil the eggs and potatoes together, the potatoes might cook before the eggs, so take it out when it is done and let the eggs boil until hard boiled. Set the peas aside for later use.

Step 3: Peel of the egg shells and slice the eggs as thinly as you can.

Step 4: Peel of the skin of the boiled potatoes and cut into small cubes.

Step 5: Slice the cabbage into tiny strips, then wash again and strain to remove excess water. Set aside for later use.

Step 6: Slice the lettuce into thin shreds.

Step 7:  Scrape the carrots and shred with a grater. Set aside for later use.

Also Read: Interesting ways on how to make nutritious and healthy fruit juice

Step 8: Scrape off the green skin of the cucumber, cut into two equal halves, remove the seeds and then cut into small cubes. Set aside for later use.

Step 9: Cut the tomatoes into two halves, remove the seeds and cut into small cubes. Set aside for later use. Then open the can of sweet corn, pour into a sieve to strain out the preservation water. Set the corn aside for later use.

Step 10: Open the can of baked beans, pour into a small bowl and set aside for later use.

Now that you have all the ingredients ready, it’s time to put them together

Step 11: Get a large salad bowl and place the vegetables in the bowl, layer by layer until there’s nothing left.

Step 12: Place the sliced eggs on the prepared salad, and also spread the baked beans.

 Step 13: Now, cover the salad bowl and chill in the fridge until needed.

 Step 14: Serve with the salad cream (or mayonnaise) and Enjoy.