How to Make an Epic Layered Garden Salad
Want a simple salad that looks ‘Wow!!!!!’. Garden Salad can look pretty boring just placed in a salad bowl. Well, we got you sister! This Layered Garden Salad will knock the socks off of anyone who looks at it. It is a salad feast for the eyes and tummy. The key – serving it in layers in a trifle glass. You can pick up trifle glasses pretty much at any homewares store or your local Big W or Kmart.
For a salad that has a bit more ‘filling power’ – try our Kebab Layered Salad with layers of lamb, hummus and tabouli.
method
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Drain the small tin of corn kernels and baby beetroot in separate strainers.
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Dice the tomatoes and beetroot and set aside in separate bowls.
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Roughly chop the lettuce, and grate cheese if using block cheese.
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Place diced tomato thick even layer on the bottom of a large round glass bowl. We used a trifle bowl, you can use a large glass salad bowl also.
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Now place diced beetroot on top of tomatoes, then corn kernels, lettuce and finish with grated cheese on top.
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Serve with your choice of meat or fish if you like.
Recipe Hints and Tips:
- Layered Garden Salad is not suitable for freezing and best served immediately.
- You can have all the layers prepared in separate bowls a day ahead, then assemble layers in a bowl just before serving.
- Makes for a great centrepiece on the table and serve with wraps.