Raw ingredients part 3: Rainbow salad

You can use all sorts of colourful vegetables, here is what went into ours:

For 6 portions

Ingredients:

3 sweet red peppers, cubed
4 carrots, grated
Tin of sweetcorn
Half an iceberg lettuce, shredded
1 cucumber, cubed
A jar of black olives, chopped in half

Dressing
3 tablespoons mayonnaise
2 tablespoons yoghurt
1 tablespoon white wine vinegar
Handful of grated parmesan

Method:

- spoon a layer of each salad ingredient into a clean jar until your jar is full of rainbow coloured vegetables: red pepper, orange carrot, yellow sweetcorn, light green lettuce, dark green cucumber and black olives
- mix the dressing ingredients and spoon some on top of the vegetables
- tip onto a plate or eat straight from the jar

And a few tips:
- we used jam jars, and there wasn't much space to stir the dressing around: you could try a larger jar and shake it a few times to get the dressing mixed in
- you'll probably have leftovers from most ingredients (except the olives if your little chefs are anything like mine): mix them with some vinaigrette for an adult salad

*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*