Eleven Layer Salad

By Dottiejk

Ingredients

• 1 head iceberg lettuce
• 1 cup parsley
• 4 hard boiled eggs; chopped
• 1 large red pepper; sliced
• 4 carrot; shredded
• 1 cup olives; sliced
• 3/4 pound green beans; cooked and sliced
• 1 teaspoon dill
• 1 cup radishes; sliced
• 3/4 pound sharp cheddar cheese; shredded
• 1/2 pound cooked bacon; shredded
• 1 red onion; sliced
• 2 cups mayonnaise
• 1/2 cup parsley; chopped
• 1/2 cup sour cream
• 2 tablespoon Sugar
• 1 teaspoon dried basil
• 1 teaspoon dried dill

Preparation

Step 1

For salad: Have ready 3-quart glass bowl. Arrange the lettuce on the
bottom. Sprinkle with all but 2 tablespoons of parsley, making sure it
comes to the edges of the bowl. Continue layering with the eggs, red
papper, carrots, olives, green beans, dill, radishes, cheese, and bacon.
Finish with a layer of the sliced red onion.

For dressing: Whisk together the mayonnaise, parsley, sour cream, sugar,
basil and dill. Spoon 1/2 over the salad and spread evenly. Sprinkle with
the reserved parsley. Cover tightly and refrigerate from 6 - 12 hours.
Serve with additional sauce on the side.