Salad for a Crowd

Salad for a Crowd
What’s a salad doing in the potluck casserole feature? Well, you prep this entire dish inside of a 9 x 13-inch baking dish! Not only does it make it super easy to travel with, but it’s also simple to store and serve.
  • Yield: Serves 10
  • Prep Time: 15 minutes
  • Cook Time: N/A


  • 8 ounces fresh baby spinach
  • 1 yellow bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 cup cherry tomatoes, cut in half
  • 1 cup frozen peas, thawed
  • 1⁄3 cup finely chopped red onion
  • 1 cup shredded Colby Jack cheese
  • 6 slices low-sodium bacon, cooked crisp and crumbled (optional)
  • 1 cup reduced-fat buttermilk ranch dressing


  1. In a 9 x 13-inch baking dish, layer half of the spinach, bell pepper, celery, tomatoes, peas, onion, Colby Jack cheese, bacon (if using), and buttermilk ranch dressing.
  2. Repeat the layers.
  3. Serve immediately or chill.
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