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Recipe by Shira Hochberg

Trifle Salad

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Trifle Salad
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Soy - Egg
10 Minutes
Diets
- Vegetarian - Vegan - Pescatarian

Ingredients

Salad

  • 1 12-ounce bag romaine lettuce

  • 1 10-ounce bag red cabbage

  • 3 carrots, thinly sliced

  • 2-3 cucumbers, thinly sliced

  • 4 tomatoes, sliced

  • 1 15-ounce can corn

  • 1-2 cups frozen peas, thawed

Dressing

  • 1 16-ounce bottle coleslaw dressing, like Pfeiffer’s

Directions

Preparing the Trifle

1.

In a trifle bowl, layer lettuce, cabbage, carrots, cucumbers, and tomatoes.

2.

Place corn in the center and surround with peas. Pour dressing over salad.

Credits

Photography by Hudi Greenberger
Food Styling by Janine Kalesis

Recipe tags

color fresh greens healthy ingredients Meatless Mondays presentation is everything Signature Salads
Trifle Salad

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