Wildflower 5-Patch

I posted this recipe a couple of years ago, but I had another request for it this week. It’s the second best use for a trifle bowl (after an English trifle, of course) and it’s a huge hit at potlucks, picnics and barbecues.

English Seven-Layer Salad

4 peeled carrots, cut into julienne strips

1 small head of butter lettuce (Romaine is a good substitute.)

1 English cucumber, peeled, seeded and diced

1/2 cup frozen corn

2 cups small seashell pasta, cooked al dente (Not too soft!)

2 cups mayonnaise (It’s more work, but homemade is really the best.)

2 tablespoons dark brown sugar

1 tablespoon curry powder

1/2  teaspoon kosher (coarse) salt

1 clove garlic, finely minced

1 cup shredded white cheddar cheese

Layer the first six ingredients in a trifle bowl in the order listed, so carrots will be on the bottom and pasta on the top. In a small bowl, combine mayo and seasonings; spread carefully over pasta. Top with cheese and refrigerate, covered, for at least an hour to let the flavors blend.