Rich and yummy Rainbow Salad with peas, baby carrots, mushrooms, chinese cabbage, bell pepper, tomatoes and feta cheese.
Well, since it’s the first post of the year (Yay!?) I want to share something healthy, yummy and easy, so here is my Rainbow Salad!
The Healthy New Year Six-Week Challenge is on again. This week’s challenge is protein-packed breakfasts! Can’t wait to post about my progress on Sunday! Meanwhile, you can still join us! The more the merrier! 🙂 Facebook
Anyway about this salad, it’s a warm and cold salad, depends on how you want to serve it. I prefer to eat it cold, but really, it’s up to you!
- 500 gr Frozen Peas
- 2-3 cup Baby Carrot
- 4 Mushroom
- 4-5 Chinese Cabbage leaf
- 1 Bell Pepper
- 1 Tomato
- 1 cup Feta Cheese
- 1 tsp Salt
- 0.1 tsp Pepper
Add the peas and the baby carrots to a pan and start to cook them.
Clean and slice the mushrooms, then put them in the pan too.
Dice the cabbage and add to the veggies in the pan. Stir it from time to time and add a little water if needed.
Dice the tomato, the bell pepper and the feta cheese, put them in a bowl.
Put the cooked veggies to the bowl too, season it and mix it well.
Serve it while it's warm or put it in the fridge for 15-20 minutes.
It’s really easy to make and the baby carrot, the mushroom and the feta makes it more filling. Also I love the lovely rainbow color of it! 🙂
Check these out: