Remember my rainbow toasts? Making those got me thinking how fun it would be to do a rainbow salad!
This thing is loaded with nutrients thanks to the number of different veggies that are packed in there. It also gets some good plant-based protein from the chickpeas and a dash of flavor from the feta.
It would be a great thing to make if you’re trying to get kids involved in the kitchen because not only can they help wash the fresh produce, but they can layer it on themselves while learning colors.
I made it with Owen in the carrier and he was absolutely mesmerized by it, so that’s proof-positive that kids are drawn to this dish. And did you know that when kids get involved in the kitchen, they’re much more likely to eat the food they helped prepare? It’s a good way to try to get them to try more vegetables that they otherwise might turn their nose up to.
You can also make this in so many different ways using the veggies that you like. You can even get your kids to go to the grocery store with you and have them help pick out different red, orange, yellow, green and purple veggies (or fruit!) that look interesting to them.
I topped mine with a little balsamic, olive oil, salt and pepper and dug right in. Served up with some whole grain crackers (or homemade whole grain croutons!) it’s a perfect meal. You’re literally eating the rainbow!
- 4 heaping handfuls of mixed greens
- 1 cup cherry tomatoes
- 1 cup ribboned carrots
- 1 yellow pepper, diced
- 1/2 an english cucumber, quartered
- 1/4 red onion, diced
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup feta cheese
- Optional toppings: Balsamic vinegar, olive oil, salt, pepper
- Take half the mixed greens and put them into a large bowl
- Top with half the tomatoes, carrots, pepper, cucumber, red onion, chickpeas and feta
- Place remaining ingredients into a second bowl
- Top both with desired dressing and serve