Trifle salad

INGREDIENTS:
For a cylindrical shape with an 18 cm diameter and 18 cm height
200 g red cabbage
2 big carrots
1 cucumber
4 roasted red peppers
7-8 olives
5 boiled eggs
150 g yellow cheese (or other cheese of your choice)
150 g green salad
150 g precooked ham
300 g cherry tomatoes
200 g canned corn
mayonnaise
white balsamic vinegar
salt
parsley for decoration

PREPARATION:
Begin with a layer of shredded red cabbage. Season with salt and cover it with grated carrots. Add salt, white balsamic vinegar and about 1 tablespoon of mayonnaise in the center.

Trifle salad

Continue with a layer of grated cucumber. Add salt and finely cut roasted red peppers. Add mayonnaise to the center.

Trifle salad

Place slices of a boiled egg along the walls. Use a layer of cheese cubes to balance the eggs. I used a type of cheese with olives in it.

Trifle salad

Cut the olives into halves and place one between the eggs.

Trifle salad

Put the remaining eggs onto the cheese, again cut into cubes. Season with salt and add a little mayonnaise.

Trifle salad

Follow up with a layer of finely cut green salad, salt and white balsamic vinegar. Add a little mayonnaise again.

Trifle salad

Place a layer of the ham, cut into cubes. Then a layer of cherry tomato halves along the walls. Balance them with other pieces of cherry tomatoes (1/4 of the tomato). Season with salt and add mayonnaise.

Trifle salad

Cover the tomatoes with a layer of canned corn. Decorate as you wish. I used flower-shaped egg whites, carrots, cherry tomatoes and parsley.

Trifle salad

Trifle salad

Trifle salad

Trifle salad

Trifle salad