Mixed Vegetable Salad Trifle

Trifle is usually prepared for dessert with a layer fof cake, fruits, custard cream, but for a change i tried making a colourful, crunchy vegetable salad trifle for our dinner two days back. Serving salad as a trifle makes it more interesting and very appealing to kids. Instead of cake we usually go for making a dessert trifle, i have added few croutons aka seasoned bread pieces and i topped it with chopped vegetables like tomatoes,carrots,beetroots and thinly sliced olives.You can mix and match vegetables as you desire for making this quick trifle. To dress up this refreshing salad, i simply prepared a cheesy dressing with low fat cream cheese with pepper powder,olive oil, dry herbs and a pinch cumin powder.

This salad looks very elegant and easy to serve anyone, prefect for a party menu too, a wonderful way to tempt anyone to enjoy the goodness of fresh vegetables. Hope you guys will definitely love serving your salad this way, i seriously enjoyed mine.I served this colourful vegetable trifle with French bread baguette slices as a single serving. Today's post is for this blogging marathon and the theme of this week's blogging marathon is Soups and Salads with sides.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38 . 

Makes : 2 Trifles
Few croutons
1no Carrot (grated)
1no Beetroot (cubed or grated)
1no Tomato (cubed)
Few black olives (sliced)

Cream cheese dressing:
2tbsp Cream cheese
Salt
Pepper powder
Dry parsley herbs
Pinch roasted cumin powder
1tbsp Olive oil

Mix all the ingredients given under the list cream cheese dressing in a bowl,keep aside.

In a serving tall glass, put the croutons inside.

Top the croutons with different layers of vegetables, finally top the veggies with sliced black olives.

Arrange in fridge for an hour.

While serving top the trifle with enough cream cheese dressing.

Serve immediately.