Trifle Bowl Salad

• 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

1. Dressing:
2. Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise, vinegar and Italian seasonings. Cover and refrigerate.
3. Salad:
4. 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.
5. Before serving, pour the dressing over the tomato layer, and it will seep through the salad.

dressing, mayonnaise, vinegar, packets, salad, frozen peas, chickpeas, purple cabbage, red bell pepper, corn niblets, carrots, cucumbers, tomatoes

Taken from www.food.com/recipe/trifle-bowl-salad-166179 (may not work)