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LOCATION: Recipes >> Salad Recipes >> Layered 16

Print this Recipe    Layered 16

Eleven Layer Salad
Yield: 6 Servings

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
3/4 lb green beans; cooked, sliced
1 tsp dill
1 cup radishes; sliced
3/4 lb sharp cheddar cheese; shredded
1/16 lb bacon; crisply cooked, chopped
1 red onion; sliced

2 cup mayonnaise
1/2 cup parsley; chopped
1/2 cup sour cream
2 Tbsp sugar
1 tsp dried basil
1 tsp dried dill

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.

Whisk together the dressing ingredients. Spoon 1/2 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.

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