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Rainbow Salad

This showstopper salad featuring yellow split peas and lentils is always a crowd favourite at potlucks and BBQs.

Ingredients

  • 1/2 cup (125 mL) dry yellow split peas, rinsed & drained (yields 1 cup/250 mL cooked peas)
  • 1 cup (250 mL) dry green lentils, rinsed & drained (yields 2 1/2 cups/625 mL cooked lentils)
  • 2 cups (500 mL) sliced green grapes (see tips)
  • 1 cup (250 mL) grated carrot
  • 1 cup (250 mL) grated purple cabbage
  • 1 cup (250 mL) diced yellow or red pepper
  • Dressing

  • 1/4 cup (60 mL) apple cider vinegar
  • 1/4 cup (60 mL) canola oil, cold pressed if available (see notes)
  • 2 Tbsp (30 mL) liquid honey
  • 2 tsp (10 mL) Dijon mustard
  • 2 cloves garlic, finely minced
  • Topping

  • 3 green onions, finely sliced
  • 1/2 cup (125 mL) grated or crumbled cheese (Blue, Cheddar, Gouda, or Edam)
  • 1/4 cup (60 mL) pecan pieces, toasted
  • 1/4 cup (60 mL) dried cranberries

Directions

In a saucepan, simmer split peas in 1 cup (250 mL) water until moisture is absorbed and peas are tender but not mushy, about 20 – 30 minutes. Drain, rinse and cool.

In a separate saucepan simmer lentils in 2 cups (500 mL) water until moisture is absorbed and lentils are tender, about 20 minutes. Drain, rinse and cool.

Meanwhile, combine dressing ingredients and set aside.

In a clear/glass salad bowl, layer ingredients starting with the cabbage, pepper, grapes, yellow peas, carrot and ending with lentils (or whichever order you prefer).

Sprinkle topping ingredients evenly over the lentils.

Serve with dressing on the side to drizzle over the salad once it’s plated.

tips

  • You can substitute the grapes with 2 apples, diced.
  • If you can’t find cold pressed canola oil, you can use a good quality extra virgin olive oil.

Reviews [7]

Normay
I liked it

We love this salad. It’s a meal all in itself (and if you do the dressing on the side, it’ll save for many days.

Anonymous

We are so glad you enjoyed the salad, it is one of our favorites as well!

Susanne
I liked it

This was tasty even without the cheese (I forgot to add it till after a few bites). We tried it with cheddar but will try with perhaps Gouda or Mozzarella or even feta next time. Good make ahead lunch option.