Spicy English Seven-Layer Salad
Description
This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!
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
Directions
1
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.
2
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.
3
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.