Eleven Layer Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
SAN FRANCISCO ENCORE
SALAD
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 lbs: Green beans, cooked, sliced
1 tsp: Dill,
1 cup: Radishes, sliced
3/4 lbs: Sharp cheddar cheese, shredded
1/16 lbs: Bacon, crisply cooked, chopd
1: Red onion, sliced
DRESSING
2 cup: Mayonnaise,
1/2 cup: Parsley, chopped
1/2 cup: Sour cream,
2 tbsp: Sugar,
1 tsp: Dried basil,
1 tsp: Dried dill,
Directions:
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 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.
Author - Junior League of San Francisco, CA
Source from luhu.jp
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 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.
Author - Junior League of San Francisco, CA
Source from luhu.jp