Cake Pan Salad


We had a BBQ activity at our church last weekend and we were each asked to bring either a salad, a dessert or some other side dish to enjoy with the burgers and sausages which were being BBQ'd.  I decided to make and bring this fabulous cake pan salad, and I have to say it went down a real treat.  I must say it always does.  You would never think that is is low in fat, calories and Diabetic friendly!  Its so delicious!


It is every bit as attractive as the normal layered cake pan salads you see and is not lacking at all in flavour.  Even though it is healthy, it is filled with plenty of yummy ingredients . . .



There is even full fat strong cheddar cheese and some bacon involved.  When you use a stronger flavoured cheese, you don't have to use as much of it to get in lots of flavour . . .


Admittedly its not a lot of bacon, but again, a nicely flavoured bacon . . .  I used an oak smoked dry cured streaky . . . a little bit goes a long way and adds a nice hint of smokiness, and all you really need is a hint.


There is plenty of crunch and flavour from the variety of vegetables used  . . .  tasty Cos lettuce (Romaine), and spring onions  . . .  just sharp enough without being too oniony . . .


Sweet ripe garden tomatoes . . . crunchy celery  . . .  sweet, crisp red bell pepper . . .


Bright green English peas . . .  I use frozen peas, simply thawed.  Just pour some boiling water over top and then drain well . . .  perfect.


A good low fat ranch dressing is the final ingredient.  With everything layered in two layers with some of the dressing in the middle and then again on top, once again a little goes a long ways towards providing plenty of flavour.  You won't miss the regular version at all once you taste this.  Its quite simply beautiful and very, very tasty!  I always bring home an empty dish.




*Cake Pan Salad*
Serves 10
 
Every bit as delicious as the regular version but with haf the fat and calories. Easy to make and take along to those summer get-togethers you are invited to, and it's Diabetic friendly on top of it all! 

1 head of Cos (Romaine) lettuce, washed, dried and chopped
1 red sweet pepper, washed, dried, trimmed and chopped
2 stalks celery, washed, dried, trimmed and chopped
2 medium tomatoes, trimmed and chopped
150g thawed frozen peas (1 cup)
6 spring onions, trimmed and choppeed
120g strong cheddar, grated (1 cup)
6 sliced streaky bacon, cooked crisp, and crumbled
220g low fat or fat free garlic and herb salad dressing (1 cup Ranch dressing) 

Have all of your ingredients ready to go.  Take a 9 by 13 inch glass baking dish and layer i half the lettuce, red pepper, celery, tomatoes, peas, onion, cheese, bacon and dressing.  Repeat the layers once more.  Cover and chill until ready to serve. 

Note - Unlike the other full fat similar recipe, this does not need to stand overnight prior to serving. In fact you can serve it straight away if you want to.



Crisp, colourful and oh-so-delicious!  Sure to become a firm family favourite!  Bon Appetit!

Comments

  1. Have not had this is YRS..ours was different..mayo and sugar on top;) But the same..loved it then..these didhes that are good for a crowd..you need the crowd:)

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    Replies
    1. I know the one you are talking about Monique, like a 24 hour layered salad, very tasty too. This one is healthier and no sugar which makes it diabetic friendly! You can do it much smaller for just 2. I often do! Xo

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