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The dressing for the trifle salad is a simple combination of olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper. Just whisk all the ingredients together in a bowl until well combined.
Yes, the trifle salad recipe recommends using a mix of iceberg and romaine lettuce, but you can use any type of lettuce you prefer. Just make sure to chop it into bite-sized pieces.
The recipe calls for cherry tomatoes, cucumbers, red onion, and crumbled feta cheese, but you can add any other vegetables or toppings that you like. Some suggested options include avocado, bell peppers, olives, or grilled chicken.
Yes, you can make the salad ahead of time, but it's best to wait to add the dressing until right before serving. This will prevent the lettuce from getting soggy. You can also assemble the layers of the trifle in advance and then add the dressing and toss just before serving.
If stored properly in an airtight container, the trifle salad will last for 2-3 days in the fridge. However, it's best to enjoy it within 24 hours for the freshest taste and texture.