Trifle Salad

Shira Hochberg

Recipe By Shira Hochberg

Cook & Prep: 10 m
Serving: 12
No Allergens

Ingredients (8)

Salad

1 12-oz. bag romaine lettuce
1 10-oz. bag red cabbage
3 carrots, thinly sliced
2-3 cucumbers, thinly sliced
4 tomatoes, sliced
1 15.-oz can corn
1-2 cups frozen peas, thawed

Dressing

1 16-oz. bottle coleslaw dressing, like Pfeiffer's

Start Cooking

Preparing the Trifle

In a trifle bowl, layer lettuce, cabbage, carrots, cucumbers, and tomatoes.
Place corn in the center and surround with peas. Pour dressing over salad.

Credits

Photography by Hudi Greenberger
Food Styling by Janine Kalesis

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