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layered salad in a cake pan

cakepansalad

I’m pretty sure most of you have encountered a layered salad, or two, in your lifetime. They’re popular for picnics and church basement potlucks. One thing that always amazes me is how silly it is to put a layered salad in a deep bowl. They’re ridiculously pretty, so I understand that part, but try to get some of every layer and you end up with an arm full of mayonnaise.

Sooooo…. I thought why not make it more simple? Everyone still loves how this salad looks, and it’s much easier to serve. Just layer, chill and cut into cake-like pieces. Voila!

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan. Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. Repeat with another salad layer, starting with lettuce and 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. Serve.

Enjoy!

~Melissa

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166 Comments

        1. I have always made this with miracle whip & cool whip.. got the tip from someone with diabetes. May need to thin a bit with milk & sweetener to taste.

          1. I use about equal portions of each – 1 cup of miracle whip & about a cup of cool whip. It will be very thick so you need to thin with milk & add sweetener to your taste.

          2. Cool whip in place of sugar? Sounds great! If the Cool Whip is in place of the sugar, would we need sweetner? I am going to try this for hubby and I. We are both diabetic.

          3. Coolwhip contains high fructose corn syrup and is detrimental to diabetics as it’s high concentration of fructose overloads and pancreas cannot keep up with Insulin production. Best to use Stevie, natural plant, can buy it ground. Does not spike blood sugar.

        2. Something you might not have thought about is using Veganaze that is really a Vegan style mayo! As for me what I am going to do to modify this for myself is use Baco’s Bacon Bits instead of bacon. Baco’s are made out of soybeans and my Dr. is really working on me to head back to a plant based diet. By the way I was always told if you want to sub out sugar use fruit juice instead.

          1. LOVE Vegenaise, Ron! Good call! 🙂 Earth Balance is another good brand. Thanks for the suggestion.

        3. My recipe calls for mayo and sour cream and about a teaspoon of seasoned salt…mix and pour over. I am also a diabetic. You can use more mayo or more SC and less seasoned salt. I’ve done it all ways.

        4. I always use half yogurt half ligh sour cream-no sugar or egg. Have egg allergy & diabetes here. Can add approx 1 teaspoon powdered ranch dressing mix for very slight flavor.

  1. I found that rinsing and crisping lettuce before assembling makes it extra crunchy – also I use 1/2 sour cream and 1/2 mayo and must add H2O chestnuts

        1. thanks for the tip! I’ve never liked the preserved bacon bits :/ strange flavor, and you’re right… LOADS of sodium. XO ~M

    1. When making the dressing I use 1/2 mayo and 1/2 sour cream then add packet of Hidden Valley Ranch Mix. It makes a ranch dressing.

  2. Always thought those foods in deep bowls, etc. were pretty but oh so not practical!!! Thanks for confirming!!! Will try…also adding any fresh veggie would enhance.

    1. Hi there Clauda! Thanks for commenting 🙂 You’re so right! Add your favorite veggies at will! XO ~M

  3. This is basically the same recipe my daughter-in-law served in a 9×13″ casserole, over 30 years ago. It wasn’t until later that magazine food editors needed to update their recipes and started photographing the salad in clear glass trifle bowls. The next generation assumed that was the only it was meant to be served. 🙂
    From the first time I made the recipe, I have been amused because the list of ingredients always reads, “frozen peas, thawed”. I add them straight from the freezer – they have 12-24 hours to thaw before the salad is served, don’t they?

        1. I’m thinking the reason for thawing the peas first is so they don’t release any of their “freezer moisture” into the salad…possibly making it soggy or affecting the taste. Just a thought…
          Pam. 🙂

      1. I thaw my pease out the night befor im fixing the salad and let them drain in a draing bowl cover an set in freg…..shake good nexdt day an they shouldn’t be watery

    1. Hee hee, Leah 🙂 Oh my gosh! You’re right! I never even thought about the peas thawing during the 24 hours that the salad in in the fridge. Too funny! Well, thanks for helping me eliminate a step when making this. XO ~M

    2. Also the longer it sets in fridge the more flavor it has. I used other veggies though because we don’t like celery. I have always known it as a 7 layer salad.

      1. Hi Mildred! Yes, there are sooooo many ways to make thsi yummy salad! Thanks for sharing how you make it 🙂

      2. My mother made a 7layer salad years ago, about 45yrs. ago to be exact, she used radish, cucumbers, onions, bacon,1/4c. sugar, 1/2c. mayo dressing, and other veggies, but I always mixed my sugar with the mayo, then I poured ranch, cucumber dressing on it, I have fixed for many parties, and there was never any left over, everyone enjoyed it!

        1. I’ve never used mushrooms in the 7 layer salad and I use a small can of english peas as well as water chestnuts. My youngest sister has been making it this way for 25 years. I do like the idea of radishes and cucumber chopped really small and spread over the top with the bacon. I’m trying that next time.

          1. I was about to add my comment and the other Connie said the same thing. My sister has made this for years and the whole family loves it. I may add a few things to mine next time. No mushrooms though. Thanks for the tips and it is the best.

    3. I like you put the frozen peas in right out of freezer, but one tome it can out all watery. Since then I let them thaw. I was amazed at all the water I drain off
      them.

  4. I occasionally use frozen corn kernels instead of the frozen peas. Nice color and great crunch. There doesn’t seem to be any water issues using frozen veg directly in the dish. A family fav for many years.

    1. What do you do with the frozen corn? Do you put it in frozen out of the bag or cook it & then put it in. I can’t stand peas. This would be a great option. Thanks a bunch.

      1. Hi , Just a thought to all you lovelly ladies . I have never tried this recipe but I can’t wait too .Just putting it out there . Have you ever tried using peas & corn out of a can & just draining them ??

        1. I’ve always just drained a can of peas & used in mine. I hadn’t thought of corn before, but plan on trying it. I’ll be draining a can of corn as well.

      2. I don’t really care for the peas either. I either pull this out of my serving or make sure I get something I do like at the same time.

  5. I was wondering, doesn’t the lettuce get soggy (wilted) with putting the mayo on it ahead of time? I’ve never made it but I would think it would wilt… thanks!

  6. Trish, You carefully seal the mayonnaise to the edges of the dish, so that no air reaches the lettuce,, and the lettuce stays fresh and crisp.

  7. Next time I’m told to bring the salad… I’m taking this one.. As well as my Texas Caviar salad…. Simple but yet nutritional.. Although I will probably substatute the peas with Avocado.. Not many of them like peas… I notice a comment about the dressing wilting the salad.. I make my own cream dressing and have it on the side.. My preference.. It’s one of those salads that any vegi is good… Thanks for posting…..

    1. So glad you like the recipe, Marilyn! I make the “caviar” salad too 🙂 We call it “cowboy caviar.” 😉 Thanks for visiting! XO ~M

  8. Ive made this so many times. I never use a recipe. I just make it with anything and everything in refrigerator. I use spinach, all different kinds of lettuce, sometimes iceberg makes me sick. I have even bought the mixed bags of lettuce when would be in a hurry. I usually put it in 9×13 glass dish, because its easier for everyone to get what they want. and I put peas on top of veggies, then seal it off with the mayonnaise{which I put in bowl with sour cream, ranch dressing and vinegar salt and pepper} mix good and pour on salad and spead and seal good like your putting icing on cake.then bacon bits and cheese, cover good and refrigerate..

    1. Just Right click and copy and paste into a word document. I do it that way all the time. Saves a lot of paper. Hope that’s helpful.

  9. Is it better to leave the lettuce in full leaves rather than chop it up? The recipe I have calls for chopping it.

  10. I have made the traditional for years, but I always use a cake or pie taker in Tupperware. Depending on how many I plan to serve, I may even use a lunchbox type of Tupperware . Never tried adding red onions (I always use green) and mushrooms, but they would add a terrific flavor.

      1. I love this 7 layered salad! But i thought i would tell you also, that its great with dried fruit in it too..i use dried cranberries and raisins… and throw in some chopped walnuts or be daring and use Pine nuts! yummm! 🙂

          1. Thanks for the ideas! I look forward to trying everyone’s additions and variations on this recipe 🙂

    1. Sounds like a great version of this recipe! There are so many different interpretations of this classic salad. I love hearing all the different ways that people make it 🙂 Thanks for sharing!

  11. I have always put this salad in a 9×13 pan. When we have gathering I have been asked to make this salad. This is when I make salad in the foil turkey pan and salad is gone by the end of the meal. I do not use mayonnaise. I mix 8 ounce of cream cheese, 8 ounces of sour cream and a dry packet of ranch dressing.

  12. How about adding a layer of chopped cooked chicken and omitting a layer of bacon for a complete meal?

  13. I needed a salad recipe for a picnic this weekend and this is going to be the one. I havent had this for a while, but remember that its always delicious.Thanks to everyone for sharing your versions. They all sound great!

  14. Thank you, we have made this salad a number of times now and it’s wonderful. We use put our own touch by adding more of the ingredients. We change the meat to sausage, hamburger, or a mixer with bacon. We used stevia instead of sugar. Added a 1/4 cup of sour cream to each of the cups of mayonnaise. We can fix this dish so quickly now. We love your creative spirit and feel it will be a dish we prepare for a long time. Thank you you so much for sharing it.

    1. Hi Judy! 🙂

      My pleasure! Thanks for sharing your renditions. I love seeing all the different ways this yummy salad can be prepared! XO ~M

  15. I love this, too, and always served it as is, but a friend had us to dinner one time and she stirred this up right before setting it on the table, so you got all the layers and that’s the only way I do mine, these days.

  16. Not a big mayo fan, and my daughter hates anything made with it, my question is, does it taste like mayo after being in the fridge overnight, some recipes call for mayo and once they are all mixed in you can not tell its mayo, it looks like an excellent recipe thank you,

    1. Hi there, Jackie!

      Well, the mayo is mixed with sugar, so it turns into a type of salad dressing. With all of the flavors going on I don’t really notice the mayo flavor, just the creamy texture.

      If you don’t like the “eggy” flavor of mayonnaise, maybe you could try a yummy guacamole dressing instead? Here’s a link to a recipe I just love, and it would make this recipe a bit more healthy too… http://chindeep.com/2014/06/06/guacamole-ranch-dressing/

      OR… have you ever tried Vegenaise? It’s a vegan mayo that I recently fell in LOVE with, and I think it tastes better than mayonnaise! 🙂

      Hope these suggestions help!

      XOXO,
      ~M

    1. I’m not sure, Sandy… that’s never happened to me… Did you wash the lettuce leaves and possibly leave them too wet when making the salad? That’s the only explanation I can come up with. Sorry that happened to you.

  17. I was looking for a salad that not only looked good, but tasted good also! I think I have found it! I read everyone’s comments and they all sounded great! I will let you know how it turns out! Thank you for having such a wonderful site and I for one am happy I came across
    it! Keep up the great work! I know I appreciate it! Thanks again!

  18. What about using tomatoes – do they work or do they make it too juicy. Don’t really like celery and was going to use tomatoes and eggs instead

    1. Hi Deanna! 🙂

      If you use tomatoes, take the juice and seeds out prior to chopping them up and adding them to the salad… otherwise your salad will be too wet.

      Hope that helps! ~M

    2. I use a layer of eggs, a layer of bacon, mushrooms, tomatoes, lettuce, onions, cucumbers, but I always put my sugar in with my ranch and cucumber dressing, to me it makes a real tasty salad!

    1. Hi April! 🙂

      I have. Just make sure to remove the juice and seeds from the tomatoes, and the seeds from the cucumbers before chopping them up and adding them to the salad.

      ~M

  19. This would be fabulously vegetarian if instead of bacon, chopped sun-dried tomatoes were added for that smoky, bacon flavor. Thanks for sharing.

      1. I read on another website (That “Pioneer Woman” I think she is called) to add some hard boiled eggs before the bacon in the middle. I’m doing that-sounds like a good add!

  20. Wow Melissa! I can’t wait to make that recipe. Thanks so much for sharing. I look forward to more great and healthy recipes! ~Barbara

  21. Love the looks of this dish, Neat that you can cut squares as serving as with the layered salad in the bowl, you sort of dig in and get a mixed bag of stuff! Surprised the salad doesn’t get soggy with the mayo, cheese and bacon in the middle and on the top! The Canadian Thanksgiving is around the corner and this layered salad with the beauty of being able to make it 12 to 24 hours ago is a real plus! Now what is Caviar cowboy salad?

  22. I have found a way to solve both problems: I agree that putting it in the bowl: yes you lose your layers. Putting in a cake pan you don’t get to see those beautiful layers. So I tried the way you are doing it but in a clear cake pan and then everyone can see the layers + they can get to the layers and all the problems are solved! So thanks for sharing the recipe: it’s great

    1. I love your idea, Clara! 🙂 Thanks so much for sharing. I just put a clear cake pan on my shopping list. Genius! XOXO ~M

  23. I have always used spinach in place of iceberg lettuce. It doesn’t wilt as easy, or leave a puddle water in the bottom and it’s higher in nutrition.

  24. When I first started making layered salad (probably close to 40 years ago) it was made in a cake pan. Now, sometimes I use a bowl, but cake pan always seemed to work best – easier to serve that way.

  25. For everyone worried about tomatoes/cucumbers/olives adding too much moisture and making everything wilt, put them on the bottom only. That way your crunchy layers stay dry. I love to fix this salad in small containers to take to work. I don’t have to worry with a separate salad dressing container!

  26. I use half ice berg and half romaine. I like my lettuce chopped up fine. Veggies diced small and use the small pickling cucumbers. A little cayenne red pepper sprinkled on gives it a nice flavor and I also sprinkle the veggies with some ground sea salt and some pepper. I spread the dressing over the peas and add the real bacon pieces and Mexican cheese on top. Put it in fridge overnight. Yummy!

  27. OK. Duh. I just didn’t think you would put the rest of the dressing on top of the salad. I’m taking cold meds. Not thinking clearly. LOL Thank you.

    1. I always add hard boiled eggs. I only use one layer of mayo: on the very top. On top of that I add chopped tomatoes and shredded cheese,and sometimes bacon, but you do not need to. I, too, have been making this over 40 years, in a 9×13 pan. A well liked salad.

  28. It is also really good to add cooked ground turkey and instead of sugar mixed with the mayo, try taco seasoning! Awesome “taco” salad!

    1. Hi Linda 🙂
      You made me scroll alllllll the way down to this comment so I could reply. 😉 Anyhoo…. see the last ingredient in the recipe? Yup. It’s bacon. XO ~M

  29. Have always added hard boiled eggs, diced water chestnuts (instead of celery), tomatoes, and added parmesan cheese over the mayo, before the bacon.

  30. Making it in the deep bowl allows you to toss all of those wonderful flavors together before serving. The shallow dish works, too.

  31. Hello,

    I love all of the variations. I made this tonight for a Father’s Day cookout, taking place tomorrow. It’s a hearty salad, so I’m hoping even the ‘Fathers’ in the family will enjoy it. I mixed ‘Duke’ brand mayo, with 1/2 parts of sour cream, and a hidden valley ranch dry mix packet. My hubby decided he wanted to add a dab of honey….. What a concoction! ;). Fingers crossed this turns out well!

    P.S. I swear by Dukes brand mayo. Won’t buy any other. Thanks for this awesome recipe!

  32. Hello Melissa, This is a true classic, time tested and still loved! Putting it into a cake pan?? BRILLIANT! I too have found myself either with too much dressing or veggies with NO dressing. THANK YOU! I do have a question, do you know why it needs to be refrigerated for 12-24 hours prior to service? Crispiness? leah

    1. I’m not exactly sure why you have to let it chill for so long… but something magic happens when you do 😉 enjoy, and thanks so much for stopping by! xo ~M

  33. I had my beautiful bowl out ready for this salad. Then I noticed the salad had been put in a flat casserole dish. Such a better idea! It is my favorite green salad!

  34. Making a list, checking it twice!! Lol Making my menu for the Christmas Holiday and want to do it for a Christmas Party.. I just went through the comments.. I like the idea to crisp up the lettuce, so many versions of dressing, corn or peas, thaw or not thaw, chicken or bacon.. I think you need to blog on this ! LOl
    Happy Thanksgiving from Canada

  35. I love this salad. Haven’t made it for a while. I usually mix a bit of vinegar with the Mayo/sugar mix. Also, I love diced tomatoes, raw cauliflower and broccoli in it ! It never has gotten soggy so can be put together and stored overnight, Great for holiday meals or as a carry dish for a potluck !

  36. Sugar needs to be eliminated in this recipe, not needed, we have become addicted to this adding sugar to everything and diabetes and cancer are flourishing…………

    1. The sugar in this recipe definitely adds to the wonderful flavor of this salad. I appreciate people making changes as needed for their own personal needs, but to make the general statement that I need to cut the sugar out of my recipe is not only self centered, it’s condescending. Although I try to include lots of healthy recipes on my blog/website, I have never claimed to post healthy recipes exclusively. If that’s what you’re looking for, I suggest you try a different blog. Thanks for stopping by!

  37. This made the rounds a while back on Facebook. I thought it looked good, it was a hot July day so I made it….with a slight modification (left out the mushrooms and added in a package of imitation crab, chopped.) My husband was dubious (he’s not a salad eater) but it’s was what was for dinner and he opted to eat it rather than go out and get a burger. He LOVED it!

    Now He requests it. I made it for him last week. I just saw your Taco Salad in a Cake pan and copied it down too. I see there is an Asian inspired salad I need to go look check out….

    Thanks for the great recipes!

    1. Hi Alexandra! I’m so happy you’re enjoying the recipes! Thanks so much for stopping by to leave such a sweet comment. XO ~M

    1. Hi Susan! I’m so glad you like the recipes! Thanks for stopping by to comment. Enjoy 🙂 ~M

  38. I was always told to put the peas on top next to the Mayo so the mayo can “cook” the peas.
    It is always good. I do think that romaine lettuce is healthier.

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