Trifle Bowl Potluck Salad
1/2 pound bacon cooked, cooled, and crumbled
1/2 head iceberg lettuce
1/2 of a small head of red cabbage
1/2 head cauliflower
2 cups carrots
2 cups diced celery
1 pint grape tomatoes
2 cups shredded cheddar cheese
For the dressing:
1 cup sour cream
1/2 cup mayonnaise
½ cup powdered erythritol, or any equivalent sweetener
2 tbsp cider vinegar
2 tsp onion powder
1 tsp salt
1/2 tsp pepper
Fry or bake the bacon. Set it aside to cool. Chop the lettuce and place it in the base of the
Trifle bowl. Finely chop the red cabbage and lay it over the lettuce. Chop the cauliflower.
Place it over the cabbage. Cut the carrots into coin shapes. Place them over the cauliflower.
Dice the celery and layer it over the cauliflower. Layer the tomatoes over the celery.
Top the vegetables with the cheese shreds.
To make the dressing, combine the mayonnaise with the sweetener. Stir in vinegar, onion powder, salt and pepper. Spoon the dressing over the salad, spreading it to seal the edges. Crumble the bacon and sprinkle over the top of the salad.
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This makes a sweet dressing, Feel free to reduce the amount of sweetener depending on your preferences. You can certainly change out the veggies too. Just don't leave out the bacon. That makes all the difference!