Multi- Layered Salad

By kwarren002

This is best served in a trifle bowl. The secret to the salad is to have all the ingredients dry. No chopped tomatoes, cucumber or anything with juice. Also a good way to clean out the pantry if you want to add canned beans (well drained, patted dry) etc.

Ingredients

• Extra ingredients can be:
• 1 head iceberg lettuce, torn into bite-sized pieces (I rarely use all the lettuce)
• 8 hard cook eggs, some sliced for placement around the side of the dish, remaining chopped (use in one of the layers
• 1 bag (12 oz.) fresh spinach, torn into bite-sized pieces, with stems removed (I rarely use all the spinach)
• 1 pound of bacon, fried crisp and crumbled
• 4 green onions, chopped
• 1 package (10 oz.) frozen English peas
• Mayonnaise mixed to taste with your choice of dressing. Caesar, ranch, French vinaigrette or pepper corn work well.
• Swiss cheese, grated
• Garbanzo beans
• Kidney beans
• Pickled carrot sticks, towel-dried and diced into cubes (my favourite ingredient)
• Pickled green beans, towel-dried and diced into cubes
• Blanched asparagus, towel-dried and diced into bite-sized pieces

Details

Servings 8

Preparation

Step 1

In a glass container, layer ingredients in order listed. Spread thin layer of mayonnaise dressing on top with grated Swiss cheese. Cover with plastic wrap and chill at least 12 hours.

I sprinkle a bit of sugar on top of the green onions.

Dust the top with a sprinkling of paprika for color.