I think here, you're right, wider means easier to dish up, however, if you make the bowl too wide, there's not enough mayonnaise cover and seal the entire top of the salad, which is what you want. The mayo needs to seal completely. I tried a 9X13" pyrex pan once for this salad, and there wasn't near enough mayo for a good seal and the layers didn't look as cool, since they were thinner than in the glass bowl. That being said, I think you could make a layered salad in ANY container and it would be great!
Oh, and I goofed on my recipe, if you're using Roma tomatoes (they have less water and more meat and won't make the salad too wet), use 4-6 Roma tomatoes, not 2, as I wrote in the recipe.
. Sorry about that! When I used beefsteaks from my garden, I use 2 tomatoes.
The one thing I will not resort to, is making this salad with bottled Ranch Dressing on the top! ... blechhh... LOL.
You guys got me so excited, I am making a layered salad right now to serve tomorrow night for the LSU Alabama football championship game! I don't have any blue cheese on hand, so I am using Cheddar, but it will work just fine.