Layered Dublin Salad

Ingredients

Salad Layers

1 head of iceberg lettuce, chopped into bite-sized pieces

1/2 red onion, finely minced for a mild, crisp bite

4–5 hard-boiled eggs, peeled and coarsely chopped

5 sweet bell peppers, diced (use a mix of red, yellow, and orange for color)

2 bags (12 oz each) frozen peas, thawed and drained

1½ cups aged Irish cheese, shredded or cut into small cubes (such as Dubliner or sharp Irish cheddar)

Creamy Herb Dressing

3/4 cup mayonnaise – rich and creamy base

1/2 cup sweet pickle relish – adds sweetness and tang

1 tablespoon spicy brown mustard – for a subtle kick

1 teaspoon dried thyme – adds earthy, herbal flavor

2 teaspoons salt – or to taste, for seasoning balance

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Instructions for Layered Dublin Salad

Make the Dressing

In a small mixing bowl, whisk together the mayonnaise, sweet relish, spicy mustard, dried thyme, and salt until smooth and well combined. Set aside.

Assemble the Layers

In a large glass bowl or trifle dish (to showcase the layers), begin layering the ingredients in the following order:

Chopped iceberg lettuce

Finely chopped red onion

Chopped hard-boiled eggs

Diced sweet peppers

Thawed green peas

Shredded or diced aged Irish cheese

Top with Dressing

Gently pour the prepared dressing over the top layer of cheese. Spread evenly to cover the surface completely.

Chill and Serve

Refrigerate the salad until ready to serve. Do not toss—keep the layers intact for a beautiful presentation. Toss gently just before serving, if desired.