I LOVE using trifle bowls. I have picked up several of ’em at yard sales over the years, different sizes and shapes. I had only used them to create colorful, layered desserts. That is, until I discovered this 7 Layer Veggie recipe.Try it, you’ll love it! You can make it ahead of time, and it’s even better after a day or so.
STEP 1: Make your hard boiled eggs. You’ll need about 6-8 large eggs for this recipe. Once cooked, cut eggs into quarters.
STEP 2: Cook bacon (nice and crispy!) and chop.
STEP 3: Cut and dice your remaining vegetables. Use as many or as few as you like. Custom make it the way you like it! Suggestions:
- Lettuce: Wash it good with cold water, shake off excess water, blot with paper towels, then give it a rough chop into bite size pieces.
- Cherry Tomatoes: Slice in half.
- Red Onion: Cut onion in half, peel, and make thin slices.
- Red Bell Pepper: Thinly sliced and seeded.
- Frozen Peas: Thawed. You can also use canned sweet peas that have been drained. I prefer the frozen though.
- Green Onions
- Water Chestnuts; chopped
- Beets; sliced
- Carrots: I like to use matchstick
- Black Olives
- Cheese I prefer Gorgonzola
- Garbanzo beans: I prefer Goya
STEP 4: Mix the dressing. Using a medium size bowl, whisk together mayonnaise (one or 2 cups, depending on the size of your salad and your preference) with one pouch of powdered Ranch Dressing mix.
STEP 5: Assemble the salad. In a trifle bowl or clear glass salad bowl (so you can see the layers!) Add the lettuce, peas and onions. Add the dressing in a layer. Add the rest of the ingredients in layers. Voila!
