Spicy English Seven-Layer Salad - cooking recipe

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
Preparation
    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.
    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.
    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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