Recipe - Eleven Layer Salad

Sue Woodward

SAN FRANCISCO ENCORE

SALAD
1 Head iceberg lettuce;
shredded
1 cup Fresh parsley; chopped
4 Eggs; hard cooked, chopped
1 lg Red pepper; cut or sliced up
4 Carrots; cut or sliced up
1 cup Olives; cut or sliced up
Three fourths pound Green beans; cooked, cut or sliced up
1 teaspoon Dill
1 cup Radishes; cut or sliced up
Three fourths pound Sharp cheddar cheese;
shredded
1/16 pound Bacon; crisply cooked, chopd
1 Red onion; cut or sliced up

DRESSING
2 cup Mayonnaise
One half cup Parsley; chopped
One half cup Sour cream
2 tablespoon Sugar
1 teaspoon Dried basil
1 teaspoon Dried dill

Salad have ready a 3qt. 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 cut or sliced up red onion.

Dressing whisk together the dressing ingredients.

Spoon One half 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
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998