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Layered Trifle Salad Recipe
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A make-ahead
salad
with layered ingredients that make an attractive presentation. Besides being a great side dish, this
trifle
salad can also be served as a main entree. Search our site for more attractive and delicious
layered trifle
salads.
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Servings:
Ingredients
2 cups spring greens or herb salad mix
2 cups arugula
2 cups baby spinach
1 1/2 cups shredded Cheddar cheese
8 ounces sliced water chestnuts
1 small red onion thinly sliced
2 cups grape tomatoes (may cut in half if desired)
8 ounces fresh mushrooms, sliced
10 ounces frozen green peas, blanched and drained
3 to 4 hard boiled eggs, sliced
paprika - sprinkle on eggs for garnish (optional)
1 3/4 cups mayonnaise (add additional mayonnaise if desired)
1 tablespoon sugar
1/2 cup grated Parmesan cheese
4 to 6 slices bacon, cooked and crumbled
Container
:Trifle bowl, deep clear glass bowl or 9 x 13 ceramic bakeware
Directions
COOK
30
mins
Layer ingredients in a trifle bowl or a 9" x 13" glass dish. Begin by layering the greens first, either combining the greens or layering each type of green individually. Then layer the remaining ingredients: shredded cheese, water chestnuts, red onion, grape tomatoes, mushrooms, green peas, and hard boiled eggs in order listed or as you desire. Sprinkle hard boiled eggs with paprika.
In a small bowl, mix mayonnaise with sugar. Spread mixture evenly over the last layer of salad. Sprinkle freshly grated Parmesan cheese on top and cover with plastic wrap.
Refrigerate overnight or for as long as 24 hours. Immediately before serving, sprinkle with crumbled bacon.
Serves 6 as a main entree; serves approximately 12 as a side dish.
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Layered Trifle Salad Recipe Reviews
layered trifle salad
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Reviewed By
2Tmom
"This is my favorite salad - I make it for all of the holidays!"
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