Eleven layer salad

6 Servings

Ingredients

Quantity Ingredient
-Sue Woodward
1 Head iceberg lettuce; shredded
1 cup Fresh parsley; chopped
4 Eggs; hard cooked, chopped
1 large Red pepper; sliced
4 Carrots; sliced
1 cup Olives; sliced
¾ pounds Green beans; cooked, sliced
1 teaspoon Dill
1 cup Radishes; sliced
¾ pounds Sharp cheddar cheese; shredded
1/16 pounds Bacon; crisply cooked, chopd
1 Red onion; sliced
2 cups Mayonnaise
½ cup Parsley; chopped
½ cup Sour cream
2 tablespoons Sugar
1 teaspoon Dried basil
1 teaspoon Dried dill

Directions

SAN FRANCISCO ENCORE

SALAD

DRESSING

Salad - have ready a 3-qt. glass bowl or souffle dish. Arrange the lettuce on the bottom. Sprinkle with all but 2 tbsp of the parsley, making sure it comes to the edges of the bowl. Continue layering with the eggs, red pepper, carrots, olives, green beans, dill, radishes, cheddar cheese, and bacon. Finish with a layer of the sliced red onion.

Dressing - whisk together the dressing ingredients.

Spoon ½ of the dressing over the salad and spread evenly. Sprinkle with the reserved parsley. Cover tightly and refrigerate from 6 to 12 hours. Serve with the additional sauce on the side.

Author - Junior League of San Francisco, CA

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