Nigerian Salad
Nigerian salad comprises of different types of fresh vegetables, boiled eggs, corned beef or sardines and Heinz salad cream or mayonnaise is usually used as dressing for Nigerian salad.
Servings: 6
Ingredients
- Cabbage
- Lettuce
- Sweet corn
- Tomatoes
- Hard boiled eggs
- Boiled potatoes peeled
- Carrots
- Spring onions
- Baked beans
- Corned beef
Instructions
- Rinse all the vegetables except the eggs and potatoes
- Cut/chop the vegetables thinly or into chunk manageable sizes
- Cut potatoes into chunks or as desired and slice hard boiled eggs
- Arrange the vegetables as you would like in a clean and dried salad bowl, add sweet corn, corned beef (if using), baked beans and boiled eggs, cover and set aside in the fridge until needed.
- When you are ready to use the salad, mix it all together, add your salad dressing and enjoy.
Notes
Tips
make sure you make your salad in a clean environment. Wash your hands and if you have to stop in-between to attend to other things, cover the already cut salad with cling film and place in the fridge.
If you would be making this salad for a large number of people, I would recommend you wear hand gloves for hygiene.
Do not leave the salad in the open air for a long time as it can easily be contaminated. Salads without dressing are best consumed within 72 hours at most. Consume within 48 hours if you've added dressing.
Do not add your salad dressing to the salad until it is needed.