Trifle Bowl Salad
Elevate your next gathering with the vibrant and visually stunning Trifle Bowl Salad, a layered masterpiece of fresh vegetables, creamy dressing, and savory toppings. Served in a clear glass trifle dish, this salad combines crispy romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and sweet shredded carrots, intricately layered with frozen peas and sharp cheddar cheese. A luscious dressing made from sour cream, mayo, and a touch of sugar ties the flavors together, while crumbled bacon and green onions add irresistible texture and zest. Perfect for parties, potlucks, or holiday celebrations, this no-cook, make-ahead recipe not only saves you prep time but guarantees an impressive presentation. Scoop straight through the colorful layers and serve cold for a crowd-pleasing side that’s as delicious as it is dazzling.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 1 medium Red onion
- 1 cup Shredded carrots
- 1.5 cups Frozen peas
- 1 cup Cheddar cheese, shredded
- 6 slices Bacon, cooked and crumbled
- 1 cup Sour cream
- 1 cup Mayonnaise
- 1 tablespoon White sugar
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Green onions, chopped
Instructions
Wash and thoroughly dry the romaine lettuce. Chop it into bite-sized pieces and set aside.
Halve the cherry tomatoes and thinly slice the cucumber and red onion.
In a trifle bowl or large transparent glass bowl, start by layering the romaine lettuce evenly at the base.
Add a layer of halved cherry tomatoes on top of the lettuce.
Next, add the sliced cucumbers, followed by a layer of thinly sliced red onions.
Spread the shredded carrots as the next layer, creating even coverage.
Sprinkle the frozen peas over the carrots. No need to thaw the peas; they will naturally defrost in the salad.
In a small bowl, mix together the sour cream, mayonnaise, sugar, salt, and black pepper. This is your creamy dressing layer.
Spread the dressing evenly over the peas, ensuring complete coverage across the top of the bowl.
Sprinkle the shredded cheddar cheese over the dressing as the next layer.
Top the cheese with the cooked and crumbled bacon.
Finish the salad with a garnish of chopped green onions for a pop of color and flavor.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Serve the salad cold, using a long spoon to scoop down through all of the layers for a perfect serving.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 15.1 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
