Trifle Salad
| | Trifle Salad |
Ingredients
For the Salad:
- 112 ounce chopped kale salad kit(with broccoli, cabbage, etc.)
- 29 ounce packages tortellini, cooked al dente
- 2pints cherry tomatoes
- 28 ounce containers mini mozzarella balls
- 18 ounce jar kalamata olives
- 16.5 ounce jar marinated artichokes
- 112 ounce jar roasted red peppers
- 4 hard boiled eggs, sliced in rounds or quarters
- 2cups broccoli flowerets, steamed to soften
- 13 ounce package thin sliced prosciutto
- fresh basil, for garnish
For Jan’s Homemade Dressing:
- 1/4cup Marsala wine
- 1/4cup balsamic vinegar
- 1clove garlic
- 1teaspoon yellow onion
- 1teaspoon salt
- 1/2teaspoon pepper
- 2tablespoons sugar
- 1/14cup extra virgin olive oil
Instructions
For the Salad:
- 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.
For Jan’s Homemade Dressing:
- 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.