Cake Pan Layered Salad

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Cake Pan Layered Salad

Course Salad
Cuisine American
Author Catherine’s Plates

Equipment

  • 9 x 13 baking dish
  • cutting board & sharp knife
  • medium pot with lid
  • deep sheet pan lined with parchment
  • medium bowl
  • whisk

Ingredients

  • 5 oz spring mix, chopped into bite size pieces
  • 1 head iceberg lettuce, chopped, chopped into bite size pieces
  • 1 lb bacon, cooked to golden brown & crispy DIVIDED
  • 6 large eggs, hard boiled, peeled, and cut into pieces DIVIDED
  • 1/4 red onion, diced finely
  • 1 cucumber, peeled and cut into bite size pieces
  • 8 oz shredded cheddar cheese DIVIDED
  • 10 cherry tomatoes cut into quarters
  • 1/4 cup chopped pecans
  • 3 green onions, sliced thinly

Dressing

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 TBS white vinegar
  • 2 TBS white granulated sugar
  • 1/2 cup parmesan cheese, shredded
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 TBS milk

Instructions

  • Prepare bacon & hard boiled eggs ahead of time. You may have your way of preparing bacon & had boiled eggs, but I will go over quickly my steps for anyone needing them.
  • BACON: Line a deep sheet with parchment. Line 1 lb of bacon in a single layer on parchment. Place pan in a preheated 425 degree oven and cook for 15-18 minuets until golden brown & crispy. Remove bacon from pan and allow to drain on a paper towel lined plate. Once drained, chop bacon into bite size pieces.
  • HARD BOILED EGGS: Place eggs in a medum sauce pan. Cover with water about 1 inch above top of eggs. Sprinkle salt over eggs to prevent cracking. Place on stove top on high heat and allow to come to a boil. Place lid on and turn off heat for 10 minutes. Place eggs in a cold water/ice bath to stop cooking and cool eggs down. Peel eggs and chop into bite size pieces.

Making Bottom Layered Salad

  • In a 9" x 13" baking dish spread chopped spring mix lettuce. Place chopped iceberg lettuce on top of spring mix evenly.
    NOTE: if you can, use a glass 9 x 13 baking dish so you can see layers.
  • Sprinkle red onion & cucumber over the lettuces in baking dish. Place 1/2 of the cooked bacon on top of salad. Place 1/2 of the hard boiled chopped eggs on top of bacon. Sprinkle 4 oz shredded cheese over bacon.

Making Dressing

  • In large mixing bowl whisk together sour cream, mayonnaise, vinegar, white granulated sugar, parmesan cheese, salt & black pepper, and 2 TBS milk.
  • Pour dressing all over salad and smooth evenly.

Making Top Layered Salad

  • Top with remaining crispy bacon, hard boiled eggs, 4 oz shredded cheddar cheese, pecans, tomatoes, green onions.
  • Cover and place in refrigerator for a few hours to over night to allow dressing to meld into salad layers. Enjoy.


1 thought on “Cake Pan Layered Salad”

  • Catherine this is an amazing salad and the dressing is very yummy. Made a different salad and added the dressing. Keep up the good recipes. I also love seeing your family cook with you and your dog popping in also.

    Thank you Catherine!

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