This Rainbow salad is the perfect dish to serve with any protein. Its full of vibrant colours which makes it fun for the kids to eat (or at least try). This salad is from the 'Foodbank' recipe book from my class.
Ingredients:
Choose one ingredient from each colour:
Green - Lettuce, celery, snow peas, spinach
Red - Tomatoes, capsicum, tomato salsa
Yellow - Corn, Capsicum, 100g Cheese
Orange - Carrot
Purple - Cabbage, Kidney Beans
200g Low Fat Sour Cream
1 Cup Low Fat Greek Yoghurt
1 Packet Multi-grain crackers or 1/2 Bag Corn Chips
Method:
Chop the green vegetables and spread across the base of the bowl for the first layer. Chop red vegetables and add to the bowl of top of the green layer. Spread salsa over the top of the red layer. Repeat steps for yellow, orange and purple layers, by grating cheese and chopping vegetables. Add each coloured layer to the bowl.
Mix sour cream and Greek yoghurt in a small bowl. Spread mixture over the top of the purple layer. Crush crackers or alternative in a snap lock bag. Sprinkle crumbs over the top of the salad.
This recipe is from the 'foodbank' healthy recipes for all book #3
Choose one ingredient from each colour:
Green - Lettuce, celery, snow peas, spinach
Red - Tomatoes, capsicum, tomato salsa
Yellow - Corn, Capsicum, 100g Cheese
Orange - Carrot
Purple - Cabbage, Kidney Beans
200g Low Fat Sour Cream
1 Cup Low Fat Greek Yoghurt
1 Packet Multi-grain crackers or 1/2 Bag Corn Chips
Method:
Chop the green vegetables and spread across the base of the bowl for the first layer. Chop red vegetables and add to the bowl of top of the green layer. Spread salsa over the top of the red layer. Repeat steps for yellow, orange and purple layers, by grating cheese and chopping vegetables. Add each coloured layer to the bowl.
Mix sour cream and Greek yoghurt in a small bowl. Spread mixture over the top of the purple layer. Crush crackers or alternative in a snap lock bag. Sprinkle crumbs over the top of the salad.
This recipe is from the 'foodbank' healthy recipes for all book #3
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