For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better 😉
the Holiday season is fast approaching, i decided to rummage through my
kitchen cabinet for leftover food items i had in store before going for
my usual shopping and i came across some canned food items i could use
to put together a quick salad for a quick lunch. Here’s why i love
salads; It’s healthy, mouthwatering and easy to make. did i also mention
that it goes with just about any meal i.e jollof rice, fried rice, coconut rice,
and a host of others.
sweet corn, green peas, tomatoes, cabbage, lettuce,carrots, eggs and YES
macaroni with a drizzle of salad dressing. Just imagine having a bowl
of this tasty salad on a hot day…..can you taste it? :D. We love it
really chilled, but it’s also great when it’s warm too. You could check
out other salad recipes here also.
How to make Nigerian vegetable salad
• Prep time: 30 minutes
• Meal type: Appetizer
• Misc: Serve chilled
• 1 medium sized cabbage
• 1 small cucumber
• 5 lettuce leaves
• 3 medium sized carrots
• 3 small tomatoes
• 1 medium sized green bell pepper
• 2 cups sweet corn
• 1 cup green peas – salted, boiled
• 2 cups macaroni – salted, boiled
• 4 eggs – hard-boiled
from the middle, remove the seeds, rinse and chop. Rinse the lettuce,
tomatoes, green bell pepper & carrots, chop.
together and mix everything together. Pop it into the refrigerator to
chill and also prevent it from getting sour.
some salad cream or mayonnaise over it. Serve alone as an appetizer or
as a side with any rice dish.