11 layer salad

1 Head iceberg lettuce; -shredded
1 c Fresh parsley; chopped
4 Eggs; hard cooked, chopped
1 lg Red pepper; sliced
4 Carrots; sliced
1 c Olives; sliced
3/4 lb Green beans; cooked, sliced
1 ts Dill
1 c Radishes; sliced
3/4 lb Sharp cheddar cheese; -shredded
1/16 lb Bacon; crisply cooked, chopd
1 Red onion; sliced

DRESSING

2 c Mayonnaise
1/2 c Parsley; chopped
1/2 c Sour cream
2 tb Sugar
1 ts Dried basil
1 ts Dried dill


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.