Trifle Bowl Salad

Submitted by Chef Laya

"This is a delicious and pretty salad. As the title indicates, it is made in a clear trifle bowl, and it is made in layers."

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 10-12

ingredients

• Dressing

• 4 tablespoons mayonnaise
• 2⁄3 cup vinegar
• 2 (2/3 ounce) packets of dried Italian spices

• Salad

• 1 (16 ounce) bag frozen peas
• 1 (15 ounce) can chickpeas, drained
• 2 cups shredded purple cabbage (1 bag)
• 1 head iceberg lettuce, shredded
• 1 red bell pepper
• 1 (11 ounce) can canned corn niblets, drained
• 1 (10 ounce) bag shredded carrots (4-5 carrots)
• 3 cucumbers, peeled and sliced
• 3 tomatoes, sliced or 2 cups grape tomatoes

directions

1. Dressing:

2. Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise, vinegar and Italian seasonings. Cover and refrigerate.

3. Salad:

4. Place the peas in the bottom of the trifle bowl in and even layer. Add an even layer of chickpeas, cabbage, lettuce, red pepper, corn, carrots, cucumbers and tomatoes.
5. Before serving, pour the dressing over the tomato layer, and it will seep through the salad.

Reviews

[Aunt Cookie]

What a delicious salad! I made a couple of minor changes (I didn't include cucumbers, I used red wine vinegar, and I left out the lettuce layer), but this recipe is definitely one that can be adjusted to your taste. By the way, I used 2 packets of Italian salad dressing mix...I'm pretty sure you're not supposed to use plain dried Italian spices for this recipe. I found that this made 8 large (entree-sized) servings. Thanks for the pretty and yummy salad!