Trifle salad

6 to 8 servings

This salad looks dramatic when served in a trifle or large clear glass bowl. The salad can be assembled the night before. Just cover with a plastic wrap and refrigerate.

Savory cornbread (recipe follows)

1 small red onion, optional

1⁄ teaspoon sugar

2

4 cups packed shredded romaine lettuce, divided

2 1⁄ cups boiled corn kernels

2

3 cups mini peppers, deseeded and sliced into coins

4 mini cucumbers, sliced into coins

16 ounces cherry tomatoes

1. Dice the red onion into small cubes. Dissolve sugar in a bowl of cold water. Add onion, making sure the cubes are covered with water. Let them sit for 15 minutes. Drain the water and place diced onions on paper towels and pat them dry. Set them aside.

2. In a trifle or glass bowl, place the cornbread wedges in a single layer, cutting pieces to fill the gaps.

3. Top with 1 cup of shredded romaine lettuce. Evenly spread corn kernels on top of lettuce, followed by a layer of the diced onion. Top with another cup of shredded lettuce.

4. Arrange the sliced pepper along the side of the bowl, alternating colors, and spread the rest evenly on top of the lettuce. Add the third cup of shredded lettuce on top of the peppers.

5. Arrange cucumber slices along the side of the bowl and spread the rest evenly on top of the lettuce. Add the last cup of shredded lettuce on top of the cucumbers and lightly press down. Arrange cherry tomatoes on top of the lettuce as the final layer. Serve with your desired dressing.

Makes: