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Prep time
45 minutes
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Cook time
15 minutes
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Serves
12
Author Notes
This recipe is based on my mother's layered salad, I just made it more "gourmet". I used an 8x8 trifle bowl. You can use a large glass rectangular dish instead. Bacon would be good crumbled on top of the cheese or carrot layer. —Jenny
Ingredients
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1/2
head red cabbage
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8
slices bacon, cooked and crumbled (optional)
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8
slices bacon, cooked and crumbled (optional)
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1/2
head iceburg lettuce
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1/2
red onion, finely chopped
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2 cups
frozen peas
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6
hard boiled eggs
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2
bell peppers (any colors)
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16 ounces
sour cream
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1/2 cup
mayonnaise
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2 teaspoons
sugar
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2 cups
shredded cheese
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1 cup
shredded or matchstick carrots
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1 tablespoon
parsley
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tortilla chips for garnish
Directions
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Each of the layers are listed from bottom to top in the list of ingredients.
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Cut each ingredient to bite size, you may need more or less depending on how thick you want that particular layer. I generally keep the ice burg lettuce the thickest.
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When you get to the sour cream, mayonnaise and sugar, combine them in a bowl with a whisk and spread over the bell pepper layer.
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Then continue on to the cheese layer. The shredded carrots and tortilla strips can be store bought.
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This is better when made the day ahead so that all the ingredients are the same temperature, the peas have thawed and the dressing has had a chance to macerate. You can leave the tortilla strips off until you are ready to serve.
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