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Cake Pan Layered Salad

(1 Votes)
Cake Pan Layered Salad
SERVES
10
SERVING SIZE
1-1/2 cups
COOK TIME
10 Min

Grab your favorite 9x13 cake pan, and let's get to making a salad! Our Cake Pan Layered Salad is just like those layered salads you see in the fancy-looking glass bowls, but is even easier to make and take! And don't worry, we didn't skimp on any of the yummy ingredients - there's still lots of fresh veggies, cheese, and even some bacon!

What You'll Need:
  • 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 finely chopped red onion
  • 1 cup shredded sharp cheddar cheese
  • 6 slices low-sodium bacon, cooked crispy and crumbled
  • 1 cup fat-free ranch dressing
What To Do:
  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.
Notes
  • Looking for another great layered salad to make for your next potluck? Check out our recipe for Special Seven-Layer Salad

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 131
  • Calories from Fat 59
  • Total Fat 6.5g 10 %
  • Saturated Fat 3.2g 16 %
  • Trans Fat 0.0g 0 %
  • Protein 6.6g 13 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 19mg 6 %
  • Sodium 349mg 15 %
  • Total Carbohydrates 12g 4 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 4.2g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love to see romaine lettuce being used for something other than a standard Caesar salad! It is the perfect choice for enjoying the outdoors in the summertime, since it is crunchier, more dense, and holds up much better in the summer heat than regular iceberg lettuce. This salad is so pretty with all the different colors throughout, and is large enough to bring to a potluck or backyard barbeque!

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