Eleven Layer Salad
From chefmeow 16 years ago
- - to make
- Serves 8
ELEVEN LAYER SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wiggins Estate in Caddo Mills, Texas in 1983.
Ingredients
- 1 head iceberg lettuce shredded shopping list
- 1 cup fresh parsley chopped shopping list
- 4 hard boiled eggs chopped shopping list
- 1 large red bell pepper sliced shopping list
- 4 carrots sliced shopping list
- 1 cup green olives sliced shopping list
- 3/4 pound green beans cooked and sliced shopping list
- 1 teaspoon dill shopping list
- 1 cup radishes sliced shopping list
- 3/4 pound sharp cheddar cheese shredded shopping list
- 3 strips bacon cooked and chopped shopping list
- 1 large red onion chopped shopping list
- Dressing: shopping list
- 2 cup mayonnaise shopping list
- 1/2 cup parsley chopped shopping list
- 1/2 cup sour cream shopping list
- 2 tablespoons granulated sugar shopping list
- 1 teaspoon dried basil shopping list
- 1 teaspoon dried dill shopping list
How to make it
- Arrange lettuce on bottom of large glass bowl then sprinkle with all but 2 tablespoons parsley.
- Continue layering with eggs, pepper, carrots, olives, beans, dill, radishes, cheese and bacon.
- Finish with a layer of the sliced red onion.
- For dressing whisk together dressing ingredients.
- Spoon 1/2 of the dressing over salad and spread evenly then sprinkle with the reserved parsley.
- Cover tightly and refrigerate overnight then serve with the additional sauce on the side.
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