:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CvUeY491__6mLzKO3g62/724c7f4da0126df87c69344e3e2350.png "Rainbow Layered Vegetable Salad")
Rainbow Layered Vegetable Salad
This recipe is the perfect balance of creamy and crunchy, savory and sweet.
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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Directions
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.
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.
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.
Sprinkle the shredded cheese on top of the mayonnaise layer.
Cover and chill for 2 hours before serving. It tastes best when well chilled as the flavors have time to blend together.
Finally, just before serving, toss the salad gently to mix all the layers.
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