Shrimp Salad

BBQ chicken breast salad

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Rainbow Layered Vegetable Salad

Name: Rainbow Layered Vegetable Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 head of iceberg lettuce, chopped; 1 bell pepper (color of your choice), chopped; 1 Cup of tomatoes, chopped; 1 Cup of cucumbers, diced; 1 Cup of sweet corn kernels, cooked; 1 Cup of red onions, finely sliced; 1 Cup of shredded cheddar cheese; 1 Cup of peas, cooked; 1 Cup of bacon bits (Optional); 1 Cup of mayonnaise; salt and pepper to taste

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This recipe is the perfect balance of creamy and crunchy, savory and sweet.

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Ingredients

number of servings

1 head of iceberg lettuce, chopped Added to
1 bell pepper (color of your choice), chopped Added to
1 Cup of tomatoes, chopped Added to
1 Cup of cucumbers, diced Added to
1 Cup of sweet corn kernels, cooked Added to
1 Cup of red onions, finely sliced Added to
1 Cup of shredded cheddar cheese Added to
1 Cup of peas, cooked Added to
1 Cup of bacon bits (Optional) Added to
1 Cup of mayonnaise Added to
salt and pepper to taste Added to

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Directions

30 min.

1. Step

Start by layering your ingredients in a clear glass bowl allowing the 'rainbow' layers to be visible. The sequence I prefer, and have had most compliments about, starts with the iceberg lettuce at the bottom.

2. Step

Next, layer the bell pepper, tomatoes, cucumber, sweet corn, red onions, peas, and bacon (if used). Each layer should be evenly spread and compact. Here's a tip: groups of similar colors don't stand out visually, so vary the vegetable order for maximum impact.

3. Step

Mix the mayonnaise with salt and pepper to your taste and spread it over the top layer. Be sure to spread it evenly in order to lock the flavors of the different layers underneath.

4. Step

Sprinkle the shredded cheese on top of the mayonnaise layer.

5. Step

Cover and chill for 2 hours before serving. It tastes best when well chilled as the flavors have time to blend together.

6. Step

Finally, just before serving, toss the salad gently to mix all the layers.

15 December 2023

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