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Layered Salad in a Cake Pan

This make-ahead layered salad is a potluck classic—crisp veggies, creamy dressing, sharp cheddar, and smoky bacon stacked into hearty, sliceable layers. Chill it overnight and it transforms into a firm, flavor-packed dish you can cut into perfect squares.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 head iceberg lettuce chopped or separated into layers
  • 0.25 cup red onion chopped
  • 0.5 cup celery chopped
  • 0.5 cup green bell pepper chopped
  • 0.5 cup mushrooms fresh, chopped
  • 12 oz green peas thawed
  • 2 cups mayonnaise
  • 2 tbsp sugar or honey
  • 0.25 lb cheddar cheese grated
  • 1 lb bacon cooked and crumbled

Method
 

  1. Layer half the lettuce in a 9x13 dish.
  2. Add half of the onion, celery, pepper, mushrooms, and peas.
  3. Mix mayonnaise with sugar and spread half over the vegetables.
  4. Top with half the cheese and bacon.
  5. Repeat all layers once more, ending with bacon.
  6. Cover tightly and refrigerate 12–24 hours.
  7. Cut into squares, season, and serve.

Notes

Chilling overnight is key—it helps the layers set so you can slice clean portions. For best results, keep the dressing layer sealed to the edges to lock in freshness.