Eleven Layer Salad
When it comes to salad, we think the more layers the better. Eleven Layer Salad takes the popular seven layer salad a few steps further. With ingredients like hard boiled eggs, bacon, cheese, green beans, olives, carrots and more, this fresh salad recipe is great to bring to a picnic or even serve as a meal. The creamy dressing includes flavors of basil and dill that your taste buds will love. All eleven layers come together perfectly to make a colorful salad packed with goodness.
Chilling Time12 hr
- 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 pound green beans, cooked, sliced
- 1 teaspoon dill
- 1 cup radishes, sliced
- 3/4 pound sharp cheddar cheese, shredded
- 1/16 pound bacon, crisply cooked, chopped
- 1 red onion, sliced
- For the dressing:
- 2 cups mayonnaise
- 1/2 cup parsley, chopped
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon dried basil
- 1 teaspoon dried dill
Have ready a 3-quart glass bowl or souffle dish.
Arrange the lettuce on the bottom. Sprinkle with all but 2 tablespoons 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.
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.
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