Rainbow salad jars

Method

1. Layer the red capsicum in the bottom of a glass jar. Top with the carrot, corn kernels, red cabbage and cucumber.
2. Finish with the lettuce and serve with vinaigrette

Variations

• Add ¼ cup cooked rice or quinoa in the bottom of each jar to create the first layer.
• Use roasted chopped pumpkin or kumara in place of grated carrot.
• Use roasted chopped beetroot in place of grated beetroot.

Tips

• Choose vegetables that are in season and readily available to reduce the cost of the salad.
• Place heavy vegetables, such as cooked kumara, at the bottom of the jar and layer light vegetables on top.