Eleven Layer Salad
rec.food.recipes/Tonkcats/2000
Yield: 6 Servings

1 head iceberg lettuce, shredded
1 cup fresh parsley, chopped
4 hard boiled eggs, chopped
1 large red pepper, sliced
4 carrots, sliced
1 cup olives, sliced
3/4 lb green beans, cooked, sliced
1 tsp dill
1 cup radishes, sliced
3/4 lb sharp cheddar cheese, shredded
1/16 lb bacon, crisply cooked, chopped
1 red onion, sliced

DRESSING
2 cups mayonnaise
1/2 cup parsley, chopped
1/2 cup sour cream
2 tbsp sugar
1 tsp dried basil
1 tsp dried dill

Salad:
Have ready a 3-quart 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 dressing on the side.