Rainbow Salad
Rainbow Salad
This layered salad uses fresh parsley, red pepper, Bermuda onion, carrots, cheddar cheese, black olives, and crispy bacon to create bands of brilliant color. Healthy and filling, it can be served as a main course or as a starter.
Ingredients
For Salad
- 1 head Boston lettuce, shredded
- 1/3 cup Italian parsley, chopped
- 1 red pepper, chopped
- 1 Bermuda onion,chopped
- 3 carrots, grated
- 3 stalks celery, sliced
- 5 hard boiled eggs, peeled and chopped
- 1 cup garlic chives, chopped
- 1 can black olives, pitted
- 2 cups green beans, blanched
- 3 cups Vermont cheddar cheese, shredded
- 10 slices bacon, fried and crumbled
For Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons savory, chopped
- 1 teaspoon sea salt
- 1 tablespoon sugar
- coarse black pepper
Instructions
- Layer ingredients in the order they are listed in a glass bowl.
- Blend dressing ingredients and spread on top layer.
- Chill.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 45 minutes
Servings: 10
