Trifle Bowl Salad Recipes

FAVORITE LAYERED SALAD

Favorite Layered Salad image

This salad offers the best that summer produce has to offer, and it looks so beautiful layered in a glass bowl. It's almost too pretty to dig into...almost! And it's perfect for potlucks. -Jodi Anderson, Overbrook, Kansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 cups torn romaine
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 cup grape tomatoes
1/2 cup shredded carrot
1 medium red onion, halved and sliced
1 medium sweet red pepper, chopped
1 medium cucumber, sliced
1 cup frozen peas, thawed
1/2 cup Miracle Whip Light
3 tablespoons sugar
1/2 cup shredded cheddar cheese
3 tablespoons crumbled cooked bacon

Steps:

In a 3-qt. trifle bowl or glass bowl, combine romaine and spinach. Layer with mushrooms, tomatoes, carrot, onion, pepper, cucumber and peas. Combine Miracle Whip and sugar; spread over peas. Sprinkle with cheese and bacon. Chill until serving.

Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CHOPPED SALAD TRIFLE WITH HOMEMADE RANCH

Chopped Salad Trifle with Homemade Ranch image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-sized pieces
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1/2 seedless cucumber, chopped
3 scallions, chopped
3 tablespoons roasted salted pumpkin seeds
1/4 cup sliced radishes

Steps:

Stir together the mayonnaise, sour cream, vinegar, onion powder, garlic powder, 1/2 teaspoon salt and a generous amount of pepper in a small bowl.
Put the lettuce in the bottom of a clear bowl or trifle dish, then layer the bell peppers and cucumber on top. Spoon the ranch dressing on top and spread to cover. Top with the scallions, followed by the pumpkin seeds and then the radishes. Cover with plastic wrap and refrigerate for up to overnight. Toss before serving.
Or if serving right away, toss immediately and serve.

TRIFLE BOWL SALAD

Trifle Bowl Salad image

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.

Provided by Chef Laya

Categories Kosher

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

Dressing:.
Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise, vinegar and Italian seasonings. Cover and refrigerate.
Salad:.
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.
Before serving, pour the dressing over the tomato layer, and it will seep through the salad.

Nutrition Facts : Calories 185, Fat 3.3, SaturatedFat 0.5, Cholesterol 1.5, Sodium 355.2, Carbohydrate 34.2, Fiber 7.4, Sugar 9.5, Protein 7.4

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