Trifle Bowl Salad - cooking recipe

Ingredients

Dressing
4 tablespoons mayonnaise
2/3 cup vinegar
2 (2/3 ounce) packets of dried Italian spices
Salad
1 (16 ounce) bag frozen peas
1 (15 ounce) can chickpeas, drained
2 cups shredded purple cabbage (1 bag)
1 head iceberg lettuce, shredded
1 red bell pepper
1 (11 ounce) can canned corn niblets, drained
1 (10 ounce) bag shredded carrots (4-5 carrots)
3 cucumbers, peeled and sliced
3 tomatoes, sliced or 2 cups grape tomatoes

Preparation

Dressing:
Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise, vinegar and Italian seasonings. Cover and refrigerate.
Salad:
Place the peas in the bottom of the trifle bowl in and even layer. Add an even layer of chickpeas, cabbage, lettuce, red pepper, corn, carrots, cucumbers and tomatoes.
Before serving, pour the dressing over the tomato layer, and it will seep through the salad.