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  • 1 cup baby spinach
  • 1 cup shredded lettuce
  • 2 cups frozen peas, thawed
  • 2 cups grated carrot
  • 8 hardboiled eggs
  • 1 cup cherry tomatoes
  • 2 cups corn
  • 1 cup Mayonnaise
  • 1 cup sour cream
  • 1 cup cheese
  • ½ cup bacon bits

I recommend a trifle bowl for a really great presentation, but any straight-sided clear container will do.
Layer evenly in the container, in order, Baby spinach, shredded lettuce, peas, grated carrot, chopped egg, (egg slices), tomatoes, corn, mix Mayonnaise and sour cream, cheese, bacon bits.
Now, if you’re in a hurry, you can simply chop the eggs and layer them in between the carrots and the corn. But if you want to get fancy: slice at least two of the eggs and select eight to ten of the best-looking center slices. Using a large serving spoon with the bowl of the spoon facing in toward the center of the bowl, create a space between the salad and the wall of the bowl. Slide in one of the egg slices so the slice is held flat against the wall of the bowl, then remove the spoon and gently press the salad layers back into place. Repeat to evenly place slices around the bowl, as in the photo above. Then chop the unused egg slices and the remaining eggs and layer the chopped eggs on top of the carrots.
Thoroughly mix together the mayonnaise, sour cream and lemon juice. Spread evenly on top of the layer of corn.
and on top of the layer of peas.
Sprinkle the cheese evenly and on top bacon bits.
Serve cold.

Now, get creative — try substituting different items for various layers, add a layer or two (just because it started out with seven layers doesn’t mean it has to stay seven layers) or maybe just change the order of the layers. Make this classic your own, and have fun with it!

Photo: Jennifer van Wyngaardt‎


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