Cake Pan Layered Salad
Use a glass 9x13 cake pan to show off the beautiful colors! Optional to toss in a large bowl, too.
Ingredients
Salad:
- 1 pound bacon, cooked and crumbled
- 1 head Iceberg lettuce, chopped
- 1 small pkg spring greens, (we like butter lettuce)
- 1 small red onion, finely chopped
- 1 10 oz pkg frozen green peas, thawed
- 10 oz cheddar cheese, shredded
- 1 cup cauliflower, finely chopped (optional to use chopped mushrooms)
- 3 hard-cooked eggs, chopped
- ½ cup toasted pecans, chopped
- cherry tomatoes, cut in half
- fresh basil, chopped (garnish)
Dressing:
- ¾ cup mayonnaise
- ¾ cup sour cream
- 1 Tbsp white vinegar
- 2 Tbsp white sugar
- ½ cup shredded Parmesan cheese
- ½ tsp salt
- ½ tsp pepper
Equipment
- 9x13 glass baking dish (I use this Pyrex version)
- Large skillet (Everyone should have a cast iron skillet!)
Instructions
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and separate, leaving 1/2 cup for garnish.
- In a large (9x13) glass cake pan, place the chopped lettuce and spring greens, and top with layers of onion, peas, shredded cheese, cauliflower, and bacon.
- Mix together the dressing by whisking in a medium bowl the mayonnaise, sour cream, white vinegar, sugar, shredded Parmesan cheese, salt and pepper. Spread over the salad.
- Garnish the top of the salad with the chopped eggs, remaining crumbled bacon, chopped pecans, cherry tomatoes, and a sprinkle of chopped basil.
- Cover and refrigerate until chilled. Serve with salad tongs.
Nutrition Facts
Calories: 556kcal, Carbohydrates: 9g, Protein: 18g, Fat: 50g, Saturated Fat: 17g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 136mg, Sodium: 829mg, Potassium: 309mg, Fiber: 2g, Sugar: 5g, Vitamin A: 824IU, Vitamin C: 7mg, Calcium: 292mg, Iron: 1mg