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Layered Trifle Salad - Recipe

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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Layered Trifle Salad Recipe
  • 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.
Cook Time: 30 minutes
Container: Trifle bowl, deep clear glass bowl or 9 x 13 ceramic bakeware
Servings: 6
-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