Rainbow Layered Salad Recipe

Ingredients

• 1 pint red grape or cherry tomatoes, quartered
• 1 cup shredded carrots
• 1 cup frozen corn kernels
• 2 Hass avocados, pitted and sliced into thin wedges
• 1 cup thinly sliced red cabbage
• 1 cup crushed blue corn chips
• Juice of 1 lime
• Juice of 1 lemon
• ¼ cup olive oil
• ½ teaspoon salt
• Freshly ground pepper to taste

Directions
Before you begin: Wash your hands.

1. In a clear glass serving bowl, layer the tomatoes, carrots, frozen corn, avocados, red cabbage, and blue corn chips in order. Let stand at least 15 minutes for corn to fully defrost.
2. Make the salad dressing by whisking together lime juice, lemon juice, olive oil, salt, and pepper.
3. Serve salad with dressing on the side.

Nutrition Information
Serving size: 1 cup of salad with dressing
Serves 6
Calories: 285; Total fat: 21g; Saturated fat: 3g; Cholesterol: 0mg; Sodium: 229mg; Carbohydrates: 27g; Fiber: 7g; Sugars: 11g; Protein: 3g; Potassium: N/A; Phosphorus: N/A

Source: https://www.eatright.org/food/planning-and-prep/recipes/rainbow-layered-salad-recipe