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Cake Pan Layered Salad


Layers of fresh veggies and cheese stacked in your standard 9 x 13-inch clear baking dish. Super easy to make and enjoy at home or take to a potluck.

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Rate this recipe 4.3/5 (9 Votes)


  • 1 head romaine lettuce, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 tomatoes, chopped
  • 1 cup frozen peas, thawed
  • 1/4 cup red onion, finely chopped
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices low-sodium bacon, cooked crispy and crumbled
  • 1 cup fat-free ranch dressing


Servings 10
Adapted from


Step 1

In a 9- x 13-inch glass baking dish, layer half the lettuce, red pepper, celery, tomatoes, peas, onion, cheese, bacon, and dressing. Repeat layers once more. Serve or refrigerate until ready to serve.

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