Instructions:
- Prepare the Dressing: In a small bowl, whisk together all the dressing ingredients: ½ cup mayo, ¾ cup sour cream, 1 tablespoon white wine vinegar, 2 teaspoons lemon juice, 1 teaspoon sugar, 3 cloves minced garlic, and 2 teaspoons Italian seasoning. Mix until smooth and well combined. Set aside.
- Layer the Salad: Choose a large trifle bowl or a clear glass serving dish to best showcase the distinct layers of the salad. Begin layering the ingredients in the following order:
- First, spread the 1 ½ cups chopped romaine lettuce evenly at the bottom.
- Next, add the 1 (16 oz) box cooked bowtie pasta.
- Follow with the 1 cup thawed frozen peas.
- Then, add the 1 cup thawed frozen Mukimame (soybeans).
- Layer the 1 ½ cups diced ham.
- Next, spread the 1 cup drained artichoke hearts.
- Follow with the ¾ cup sliced radishes.
- Then, the ¾ cup chopped green onions.
- Finally, add the 1 thinly sliced shallot.
- (Save the shaved Parmesan cheese for the very top, after the dressing).
- Add Dressing and Garnish: Carefully spoon the prepared dressing evenly over the top layer of the salad, spreading it gently to the edges of the dish. Sprinkle the ¾ cup shaved Parmesan cheese on top of the dressing layer for garnish.
- Chill and Serve: Cover the trifle bowl or glass dish tightly with plastic wrap and refrigerate until ready to serve. Chilling for at least 1-2 hours allows the flavors to meld beautifully. Toss the salad right before serving to ensure all ingredients are coated with the dressing and to maintain the vibrant layers until presentation.
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