Jane’s Salad is a classic layered refrigerator salad popular throughout mid-century America, especially at potlucks, church suppers, and family gatherings. Recipes like this became favorites during the 1950s and 1960s when make-ahead dishes gained popularity for their convenience and attractive presentation. Built in layers inside a 9×13-inch pan, the salad combines crisp lettuce, sweet peas, crunchy vegetables, creamy mayonnaise, cheese, olives, and bacon for a satisfying mix of textures and flavors. Unlike tossed salads, layered salads are refrigerated overnight, allowing the flavors to meld while maintaining distinct layers. This retro recipe remains beloved because it is easy to prepare ahead of time and serves a crowd beautifully at picnics, holidays, and potluck dinners.
Ingredients
- 1 head lettuce (bite-size pieces, enough to cover bottom of a 9×13-inch pan)
- ½ cup celery (diced )
- ¼ to ½ green bell pepper (chopped)
- 1 onion (thinly sliced )
- 10 oz frozen peas (cooked and cooled)
- 2 cups mayonnaise
- 2 tbsp sugar (sprinkle over mayonnaise)
- 4 oz shredded cheese
- 8 to 10 slices bacon (cooked crisp and crumbled)
Instructions
Step 1: Prepare the Lettuce Layer
- Spread the bite-size lettuce pieces evenly across the bottom of a 9×13-inch pan.
Step 2: Add the Vegetables
- Sprinkle the diced celery over the lettuce.
- Add the chopped green pepper.
- If desired, add the thinly sliced onion.
Step 3: Layer the Peas
- Spread the cooled peas evenly over the vegetables.
Step 4: Add the Mayonnaise
- Carefully spread the mayonnaise over the peas, sealing it to the edges of the pan.
- Sprinkle the sugar evenly over the mayonnaise.
Step 5: Finish the Salad
- Sprinkle the shredded cheese over the top.
- Scatter the crumbled crisp bacon evenly across the cheese.
Step 6: Chill Overnight
- Cover the pan tightly with foil.
- Refrigerate overnight before serving.
Tips
- Use sharp cheddar for extra flavor.
- Substitute turkey bacon for a lighter version.
- Add chopped water chestnuts for extra crunch.
- Replace peas with frozen sweet corn.
- Mix in diced hard-boiled eggs for added protein.
- Use Greek yogurt for part of the mayonnaise.
- Add cherry tomatoes before serving.
- Garnish with fresh herbs such as dill or parsley.
- Make individual servings in mason jars for picnics.
Nutrition
Calories: 275kcalCarbohydrates: 10gProtein: 6gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 18mgSodium: 410mgPotassium: 240mgFiber: 3gSugar: 5gVitamin A: 2100IUVitamin C: 18mgCalcium: 110mgIron: 1.1mg