Ingredients

• 5 dried shitake mushrooms
• 200g dried sweet potato noodles (available at major supermarkets)
• 2 spring onions, thinly sliced
• 1 medium carrot, peeled, cut into thin sticks
• 1 medium white onion, thinly sliced
• 120g baby spinach leaves

Ingredients:

Choose at least 1 ingredient from
each colour:
Green layer – lettuce, celery, snow peas
Red layer – tomatoes, capsicum,
jar tomato salsa
Yellow layer – corn kernels, capsicum,
100g cheese
Orange layer – carrot
Purple layer – cabbage, kidney beans
200g low fat sour cream

• 1 cup low fat natural/Greek yoghurt
• 1 pack multigrain crackers or
• ½ bag corn chips or home made pita chips (see recipe tip)

Equipment:

• Large glass bowl or clear container, chopping board, knife, grater, small bowl, spoon, tongs or serving spoon, snap lock bag
• Chop green vegetables and spread across base of bowl for the first layer.
• Chop red vegetables and add to bowl on top of green vegetables. Spread salsa over top of red layer.
• Repeat steps for yellow, orange and purple layers, by grating cheese, grating and chopping vegetables (as required). Add each coloured layer to the bowl.
• Mix sour cream and Greek yogurt in small bowl. Spread mixture over top of purple vegetable layer.
• Crush crackers or alternative in snap lock bag. Sprinkle crumbs over top of the salad.