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Layered Salad in a Cake Pan Recipe

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This recipe for Layered Salad in a Cake Pan is from The Anderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head lettuce, shredded
1/4 c. chopped purple onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped fresh mushrooms
1 - 12 oz. package frozen peas, thawed
2 c. mayonnaise
2 T. sugar or honey
1/4 lb. grated cheddar cheese
1 lb. bacon, fried, cooled and crumbled
Directions:
Directions:
Put half of the lettuce in the bottom of a 9 x 13 glass cake pan. Top with 1/2 of onion, celery, green pepper, mushrooms & thawed peas. Combine the mayo with the sugar. Spread 1/2 of the mayo mixture over the salad. Top with 1/2 of the cheese and bacon. Repeat with another salad layer, starting with lettuce - ending with bacon. Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste.
NOTE: A glass pan would show case the multiple layers.

 

 

 

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