Nutritious and Delicious: Rainbow Salad

There is no shame in admitting you can get tired of salads. It happens. The same old leafy greens, the same old dressing – it does get a bit monotonous after a while. But skipping your veggies because you’re bored with the flavour is no excuse! There are many, many, many alternatives to lettuce salads that you can whip up just as fast, and they may even be more nutritious than your go-to. They say the more colour in your food, the better, so what better dish can there be than the Rainbow Salad? Get out your cutting boards and start chopping!

ND-Salad-01

Here are the ingredients:
1 can red kidney beans, rinsed
1 can chickpeas, rinsed
1 large green pepper, chopped,
3-4 stalk of celery, chopped
3 green onions, chopped
1 1/2 cup cherry/grape tomatoes, halved
1/2 cup feta cheese, crumbled
Dressing:
2 tbsp lime juice
1 tsp olive oil
3 tbsp balsamic vinegar
1 tsp pepper
Garnish:
basil leaves, minced
Directions:
Chop all produce and toss it into a large bowl. Add spices/oil and mix. You can adjust the ratio of lime, balsamic, pepper, and basil to your taste. This makes about 4 servings – depending on your appetite 🙂
Voila. She don’t get much easier than that.
Also fun fact: This salad is great because the chick peas and kidney beans are great sources of protein and filling. Yet, the lime juice leaves the salad very light and delightful. Additional points for colour.
Recipe courtesy of Lauren Sagadore.

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