Recipe for Eleven Layer Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
SAN FRANCISCO ENCORE ----------------
----------------- SALAD ----------------
1 head iceberg lettuce, shredded
1 cup Fresh parsley, chopped
4 x Eggs, hard cooked, chopped
1 lrg Red pepper, sliced
4 x 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
63/1000 lb Bacon, crisply cooked, chopd
1 x Red onion, sliced
----------------- DRESSING ----------------
2 cup Mayonnaise
1/2 cup Parsley, chopped
1/2 cup Sour cream
2 tbl Sugar
1 tsp Dried basil
Instructions:
Instructions: 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.

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