If you run across a trifle bowl in your favorite consignment, resale, or thrift shop,
Showcase a pair of perfect pears. Or holiday ornaments. Or your grandmother’s costume jewelry. I’ve even seen a trifle bowl layered with rainbow colors of Jello, topped with whipped cream, for a dieter’s birthday “cake”!
Here’s my favorite recipe to present in a trifle bowl:
Layered Southwestern Salad
Cook, cool, then crumble a pan of cornbread. Jiffy mix works fine.
Mix together: 3 large tomatoes chopped, 1/2 cup sliced green onions and 1/2 cup diced green pepper.
Make the dressing: Combine 1 package (dry) Hidden Valley Ranch salad dressing mix with 1 cup each sour cream and mayonnaise. (Calorie and coronary saver: use 0% Greek yogurt for all or part of this.)
Have ready: 2 (16 oz) cans pinto beans, rinsed and drained,
2 cups shredded cheddar cheese, and 2 (17 oz) cans sweet corn, drained
Half the cornbread
1 can of beans
Half the cheese
1 can corn
Half the salad dressing
Then repeat the layers, ending with salad dressing. Cover with plastic wrap and chill 2-3 hours before serving. You can add crumbled bacon to these ingredients, if you and your body can take it. Bacon does make everything better.