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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
1 cup fresh parsley chopped |
4 hard boiled eggs chopped |
1 large red bell pepper sliced |
4 carrots sliced |
1 cup green olives sliced |
3/4 pound green beans cooked and sliced |
1 teaspoon dill |
1 cup radishes sliced |
3/4 pound sharp cheddar cheese shredded |
3 strips bacon cooked and chopped |
1 large red onion chopped |
dressing |
2 cup mayonnaise |
1/2 cup parsley chopped |
1/2 cup sour cream |
2 tablespoons granulated sugar |
1 teaspoon dried basil |
1 teaspoon dried dill |
Directions:
1. Arrange lettuce on bottom of large glass bowl then sprinkle with all but 2 tablespoons parsley.
2. Continue layering with eggs, pepper, carrots, olives, beans, dill, radishes, cheese and bacon.
3. Finish with a layer of the sliced red onion.
4. For dressing whisk together dressing ingredients.
5. Spoon 1/2 of the dressing over salad and spread evenly then sprinkle with the reserved parsley.
6. Cover tightly and refrigerate overnight then serve with the additional sauce on the side.
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