It’s one of the prettiest ideas for dessert. English Trifle is always a show stopper, with its layers of fresh fruit, pudding and whipped cream. Trifles go back to the 16th century. In fact, they were also called Fruit Fools, believed to have originated from the French word “fouler” which means to mash or press. That’s the fun thing about the trifle. The presentation is gorgeous, and then you just dive in and scoop up soupy, fruity spoonfuls of goodness! Well, I decided to give salad the same eye-popping treatment!
I mean, we pretty much all love a salad of some sort, but they can get a little boring after a while, especially if you eat them a lot.
With this Trifle Salad, you can combine and layer any of your favorite salad fixings in a trifle bowl (or any large clear glass bowl), drizzle with your best Italian dressing and serve it up as a main dish! The sky’s the limit on what you can add to your Trifle Salad. If you’re looking to make it ahead for a special occasion or picnic, you’ll want to choose ingredients that will hold up and not wilt. Color, texture and flavor are also considerations. You can find a trifle bowl at stores like Bed, Bath and Beyond or any kitchen supply store. If you can find the mini trifle bowls, they make perfect individual single serving salad. If you don’t have a trifle bow, a large, clear bowl makes a great substitute, especially if you place it on top of a cake stand for the ultimate presentation.
Here’s how I built my Trifle Salad. (For a large trifle bowl)
Watch my How To video for Trifle Salad Here!
| Servings |
- 1 12 ounce chopped kale salad kit (with broccoli, cabbage, etc.)
- 2 9 ounce packages tortellini, cooked al dente
- 2 pints cherry tomatoes
- 2 8 ounce containers mini mozzarella balls
- 1 8 ounce jar kalamata olives
- 1 6.5 ounce jar marinated artichokes
- 1 12 ounce jar roasted red peppers
- 4 hard boiled eggs, sliced in rounds or quarters
- 2 cups broccoli flowerets, steamed to soften
- 1 3 ounce package thin sliced prosciutto
- fresh basil, for garnish
- 1/4 cup Marsala wine
- 1/4 cup balsamic vinegar
- 1 clove garlic
- 1 teaspoon yellow onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- 1/14 cup extra virgin olive oil
Ingredients For the Salad:
For Jan's Homemade Dressing:
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- Sprinkle a 2 inch layer of salad on the bottom of the trifle bowl and then layer your ingredients on top. Drizzle with dressing or serve on the side.
- Place ingredients in blender except olive oil. While blender is on low, slowly pour olive oil into blender. Turn to medium, then high and blend for about 2 minutes. Dressing will thicken as it is blended and then chilled. Refrigerate. Makes 1 ½ cups of dressing. The dressing will keep in the refrigerator for up to one week. If dressing separates, just whisk briskly to combine ingredients.
