Crispy Crouton and Poppy Seed Layered Salad Cake: A Fresh and Festive Dish

Ingredients:

For the Salad Layers:

• 2 large cucumbers, diced
• 4 ripe tomatoes, diced
• 1 red onion, finely chopped
• 1 bell pepper (any color), diced
• 2 carrots, grated
• 1/2 head of iceberg lettuce, chopped

For the Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Toppings:

• 1 cup croutons, homemade or store-bought
• 2 tablespoons poppy seeds
• Fresh herbs like parsley or dill for garnish

Instructions:

1. Prepare the vegetables:
   • In a large bowl, combine diced cucumbers, tomatoes, red onion, bell pepper, grated carrots, and chopped lettuce. Mix well to distribute the ingredients evenly.
2. Make the dressing:
   • In another bowl, whisk together mayonnaise, sour cream, lemon juice, and garlic powder. Season with salt and pepper to taste.
3. Layer the salad:
   • In a round springform pan or a deep dish, start layering the salad. Begin with a layer of iceberg lettuce, followed by a layer of mixed vegetables. Spread some of the dressing over the vegetables. Repeat the layers until all ingredients are used, finishing with a layer of dressing.
4. Chill the salad:
   • Cover the salad and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the layers to set.
5. Add the toppings:
   • Just before serving, carefully remove the salad from the springform pan if used. Sprinkle the top with croutons, poppy seeds, and fresh herbs.
6. Serve:
   • Cut into wedges and serve chilled, much like a cake. This presentation not only looks impressive but also packs a punch of fresh, crisp flavors combined with creamy dressing.

Enjoy your visually striking and delicious Layered Salad Cake, a creative twist on traditional salads!