Rainbow Veggie Salad
This layered salad is a colourful addition to any family picnic or BBQ and will help your little one on their way to their 5 a day. Little chefs can help with washing the veg, layering up the salad and shaking the dressing. Try letting
them serve themselves from the bowl and pick out their favourite veg.
Prep time
20 mins
Serves
12
Difficulty
Easy
- 2 baby gem lettuce, washed and sliced
- 2 x 198 g tins of no-added salt sweetcorn, drained
- 2 cucumbers, diced into 1 cm cubes
- 250 g plum tomatoes, halved
- 3 carrots, coarsely grated
- 3 raw beetroot, coarsely grated
For the dressing
- 4 tbsp olive oil
- 2 tbsp lemon juice
- ½ clove garlic, crushed
- A pinch of ground black pepper
- 1 tsp mild Dijon mustard (optional)
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Place the lettuce in the base of the bowl, then layer up the other veg in any order you like. Alternatively, you can lay the veg out on a plate or platter to create a beautiful rainbow salad.
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To make the dressing, place all the ingredients in a jam jar and shake until well combined. Serve alongside the salad for guests to add their own dressing.
The salad is best eaten on the day it is made, however the undressed salad will keep for up to 2 days in the fridge. The salad dressing can also be kept in an airtight container or the jam jar for up to 3 days in the fridge.
