Chef's Quick Tips: Spring Salad

This week, Chef Nikki Glekas, CEO of Nikki Glekas Events, shows Tina Redwine how to make a Spring Salad
Spring Salad
Makes Servings
Timing: 10 minutes
Equipment needed: Trifle Dish
2 Heads romaine lettuce, chopped
1 8oz container of cherry tomatoes, cut in half
1 English cucumber, cut into slices
2 Yellow peppers, cut into ½’’ pieces
3 Hardboiled eggs, sliced
16 oz corn
½ red onion, sliced
1 Bottle of your favorite ranch dressing
½ cup shredded cheddar cheese
½ cup bacon bits
This is a delicious layered salad.
To start place 1/2 of your romaine in the bottom of your trifle dish. Follow with:
All tomatoes
All cucumber
All peppers
All eggs (you’ll want to place these on on the edge so you can see each slice)
All corn
All red onion
Remaining romaine lettuce
Top completely with your dressing
Add crumbled bacon + shredded cheese on top of dressing.