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Layering the salad
Add tomatoes
Add sliced eggs
Follow eggs with red onion then sliced cucumber
Finish with the dressing
Top with cheese, bacon and scallions
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© 2012
Lauren McElroy
11 LAYER SALAD with CUMIN-AVOCADO DRESSING
Yields: 10-12 servings
This is my take on the classic 10 layer salad that is usually served by families in the South during holidays. I changed out the ingredients I usually find myself picking out and replaced it with other favorites. I also changed up the usual sugar-mayo dressing & used an updated avocado dressing with cumin in its place. Yum!
INGREDIENTS:
Dressing -
2 large, ripe avocados, peeled and sliced
1 cup (8 oz) sour cream
1 cup light mayonaise
4 Tb lemon juice
2 medium garlic cloves, minced
1 1/2 tsp. ground cumin
pinch cayenne pepper
pinch salt
pinch pepper
Salad -
1 package (9 oz) mixed greens lettuce mix (or whatever is your favorite)*
1 package frozen peas, thawed, strained of excess liquid
1 cup fresh button mushrooms, sliced
2 tomtatoes, seeded and diced
1/2 large red bell pepper, diced
4 hard boiled eggs, sliced
1/2 cup red onion, small dice
1 small, English cucumber, thinly sliced
Topping -
1 cup provolone (or mozzarella) cheese, shredded
1 lb. pepper bacon, cooked and crumbled #
3/4 cup scallions, sliced
DIRECTIONS:
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In a bender (or using a hand blender) combine all ingredients for the Dressing and blend until smooth, Adjust seasonings, to taste. Cover and place in fridge until later.
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Layer the salad in the above "Salad" order (starting with the lettuce and ending with the cucumber) in a large glass bowl**. If you are serving immediately, go ahead and drizzle the dressing evenly over the top. Finish off the salad by layering the cheese, bacon crumbles and sliced scallions on top of the dressing.
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Serve immediately.
NOTE:
This salad will only keep for max 1 day, covered in the fridge.
*Feel free to change out any of the ingredients in the salad for other vegetables you may prefer.
** Depending on the size of the bowl you are using, you may want to cut back on some of the veggies.
# This recipe can easily be made Vegetarian by cutting out the bacon crumbles or replacing with soy bacon.
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