Title: Eleven Layer Salad
Categories: Salads, Make ahead
Yield: 6 Servings

-Sue Woodward

----------------------------SAN FRANCISCO ENCORE----------------------------

-----------------------------------SALAD-----------------------------------
1 Head iceberg lettuce;
-shredded
1 c Fresh parsley; chopped
4 Eggs; hard cooked, chopped
1 lg Red pepper; sliced
4 Carrots; sliced
1 c Olives; sliced
3/4 lb Green beans; cooked, sliced
1 ts Dill
1 c Radishes; sliced
3/4 lb Sharp cheddar cheese;
-shredded
1/16 lb Bacon; crisply cooked, chopd
1 Red onion; sliced

----------------------------------DRESSING----------------------------------
2 c Mayonnaise
1/2 c Parsley; chopped
1/2 c Sour cream
2 tb Sugar
1 ts Dried basil
1 ts Dried dill

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
Posted to MM-Recipes Digest by "Robert Ellis" on
May 16, 1998