Trifle Bowl Salad Food

FAVORITE LAYERED SALAD

Favorite Layered Salad image

This salad offers the best that summer produce has to offer, and it looks so beautiful layered in a glass bowl. It's almost too pretty to dig into...almost! And it's perfect for potlucks. -Jodi Anderson, Overbrook, Kansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 cups torn romaine
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 cup grape tomatoes
1/2 cup shredded carrot
1 medium red onion, halved and sliced
1 medium sweet red pepper, chopped
1 medium cucumber, sliced
1 cup frozen peas, thawed
1/2 cup Miracle Whip Light
3 tablespoons sugar
1/2 cup shredded cheddar cheese
3 tablespoons crumbled cooked bacon

Steps:

In a 3-qt. trifle bowl or glass bowl, combine romaine and spinach. Layer with mushrooms, tomatoes, carrot, onion, pepper, cucumber and peas. Combine Miracle Whip and sugar; spread over peas. Sprinkle with cheese and bacon. Chill until serving.

Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CHOPPED SALAD TRIFLE WITH HOMEMADE RANCH

Chopped Salad Trifle with Homemade Ranch image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-sized pieces
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1/2 seedless cucumber, chopped
3 scallions, chopped
3 tablespoons roasted salted pumpkin seeds
1/4 cup sliced radishes

Steps:

Stir together the mayonnaise, sour cream, vinegar, onion powder, garlic powder, 1/2 teaspoon salt and a generous amount of pepper in a small bowl.
Put the lettuce in the bottom of a clear bowl or trifle dish, then layer the bell peppers and cucumber on top. Spoon the ranch dressing on top and spread to cover. Top with the scallions, followed by the pumpkin seeds and then the radishes. Cover with plastic wrap and refrigerate for up to overnight. Toss before serving.
Or if serving right away, toss immediately and serve.

ENGLISH TRIFLE

English Trifle image

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Provided by Teri

Categories World Cuisine Recipes European UK and Ireland English

Yield 14

Number Of Ingredients 11

Ingredients

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

Steps:

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g

TRIFLE FRUIT SALAD

Trifle Fruit Salad image

I am not sure why ist is call a trifle where there is no cake in it but it is good. I got this recipe from BH&G

Provided by Ceezie

Categories Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

20 ounces pineapple chunks, drained
2 cups halved strawberries
2 cups blueberries (fresh or frozen)
2 cups seedless grapes, halved
4 ounces instant banana pudding mix
1 1/4 cups milk
1/2 cup sour cream or 1/2 cup yogurt
8 ounces crushed pineapple

Steps:

In a 2 qt clear glass bowl, layer pineapple chunks, strawberries, blueberries, and grapes, set aside.
In a medium bowl whisk together pudding mix, milk and sour cream. Stir in undrained crushed pineapple. Pour over layered fruit. Cover and chill for at least 2 hours but up to 8.

Nutrition Facts : Calories 177.8, Fat 3.8, SaturatedFat 2.1, Cholesterol 10.2, Sodium 195.7, Carbohydrate 36.7, Fiber 2.2, Sugar 29.6, Protein 2.2