Rainbow Salad
This showstopper Rainbow Salad featuring yellow split peas and lentils is always a crowd favourite at potlucks and BBQs.
Servings 10 servings
Calories 234
Ingredients
Salad
- 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 notes)
- 1 cup (250 mL) grated carrot
- 1 cup (250 mL) grated purple cabbage
- 1 cup (250 mL) diced yellow or red bell 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
Toppers
- 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
Instructions
- 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 toppers evenly over the lentils.
- Serve with dressing on the side to drizzle over the salad once it's plated.
Notes
- 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.
Nutrition
Serving Size: 0.0833333333333recipe | Calories: 234 | Total Fat: 10g | Saturated Fat: 3g | Carbohydrate: 27g | Fibre: 4g | Sugars: 10g | Protein: 10g | Cholesterol: 11mg | Sodium: 89mg | Potassium: 396mg | Iron: 2mg