Rainbow Salad

Posted on July 6, 2017 Updated on July 6, 2017

I am a sucker for salads and especially for the diversity of it. Give me some good veggies and I can make you finger licking good salad. Now, enough with self praise and lets get down to business.

The only thing which might prove a disadvantage in your favor is that this one takes time. It is not one of those salads which you can prepare in a jiffy. It requires a lot of cutting and chopping.

Okay so here it goes: 

• Green layer: consists of 4 cups of parsely, 2 cups of lettuce, 1 cup of cabbage and half cup of spring onion. All should be finely chopped. Put them in a bowl and drizzle on top a dressing made up of 1 tbspoon of olive oil, juice of 1 lemon, salt and pepper to it. Mix them thoroughly and set it aside.
• Yellow layer : the first layer is of small cubed potatoes followed by equally sized aubergine. Now with these two, after cubing them down ,you need to sautee them separately in olive oil with a little sprinkle of salt and pepper/red chilli powder to enhance their flavor till they are done. Dont go overboard with olive oil. For this recipe you will need 2 medium sized potatoes and aubergines. You will use about 1 tbspoon of olive oil for each or even less if you are making it in a non stick pan.
• The next layer is of boiled chickpeas. I prefer to use home boiled chickpeas, not a fan of canned foods. But whatever’s easy for you. You need 1.5 cups of chickpeas. 
• Following chickpeas is the red beans layer. Again, home boiled are preferred. You need one cup of red beans. 
• Croutons layer: I tend to make them at home as they are super easy. All you have to do is to take some flat bread/pita bread/ khubus and cut it in small squares. You can either shallow or deep fry them, the choice is yours. Heat up some vegetable oil in a pan and put the chopped up bread. Fry them till you get a nice golden color. Take them out and let them cool.  You require 1 cup of croutons for this recipe but more is good too. 
• Dressing (optional): You can either use store- bought thousand island dressing or you can just mix 2 tbspoon of mayonaise with 1 tbspoon of ketchup and season it with some black pepper. Voila! You have homemade thousand island dressing. 

Now the assembling part is super easy. First comes the green layer, spread it evenly on the serving plate making a bed of those veggies. Top it off with sauteed potatoes followed by aubergines. Spread chickpeas evenly in the next layer and repeat the same with red beans. Garnish it with croutons as much as you like. You can either put the dressing separately so that anyone can add it to their own liking or you can add some on the top of the salad like I did to add some flavor.

• You can also set some croutons aside seperately for people to add them again later as some people tend to love more crunch in their salads.

You can either make this salad for yourself or for dinner/lunch parties. Hope you guys liked this recipe enough to make it. I say, go for it once atleast 🙂