Layered Garden SaladSomething a bit spesh!!!!

Layered Garden Salad This Layered Garden Salad will knock the socks of anyone who looks at it. It is a salad feast for the eyes and tummy.

Layered Garden Salad

This Layered Garden Salad will knock the socks of anyone who looks at it. It is a salad feast for the eyes and tummy.

Layered Garden Salad

serves
8
time needed
prep cook
ingredients
5
difficulty
Easy
rating (click to rate)
4.1 based on 10 ratings, click to rate

Ingredients

  • 1 Iceberg Lettuce $3.00
  • 1 cup Cheese $0.18
  • 4 Tomatoes $3.40
  • 1 Can Baby Beetroot $3.50
  • 1 Can Corn Kernels $1.00


Method

  1. Drain very well, corn kernels and baby beetroot in separate strainers.
  2. Dice tomatoes and beetroot and set aside in separate bowls.
  3. Roughly chop lettuce, and grate cheese if using block cheese.
  4. 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.
  5. Now place diced beetroot on top of tomatoes, then corn kernels, lettuce and finish with grated cheese on top.
  6. Serve with your choice of meat or fish if you like.

Notes

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 bowl just before serving.
  • Makes for a great center piece on the table and serve with wraps.

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