Spicy English Seven-Layer Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques! Ingredients:
2 cups small seashell pasta |
4 carrots, peeled and julienned |
1/2 head leaf lettuce - rinsed, dried, and chopped |
1 medium cucumber, peeled, seeded, and diced |
3/4 cup frozen green peas |
1/2 cup frozen whole-kernel corn |
2 cups mayonnaise |
2 tablespoons brown sugar |
1 tablespoon curry powder |
1/2 teaspoon garlic salt |
1 cup shredded cheddar cheese |
Directions:
1. Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
2. Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
3. In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.
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