10,000 Island Dressing with Layered Salad

Name: 10,000 Island Dressing with Layered Salad
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 avocados, halved, pitted, peeled and sliced; 177 grams diced bacon; 2 smalls beets or 1 large; 3 Tbsps capers, drained; 91 milliliters chili sauce; 3 Tbsps finely chopped dill pickles; 1 English cucumber, peeled, seeded and thinly sliced; 224 grams grape tomatoes; 2 Tbsps finely chopped green onions; 1 large hard-boiled egg, finely chopped; 3 hard-boiled eggs, chopped; 1 head iceberg lettuce, cut into 2-inch chunks; 1 teaspoons kosher salt; 12 servings Kosher salt and freshly cracked pepper; 1 head red leaf lettuce, cut into 2-inch chunks; 224 milliliters mayonnaise; 3 Tbsps mustard, preferably Dijon; 12 servings Olive oil, for roasting beets; 1 teaspoons freshly cracked black pepper; 50 grams piquante peppers, preferably Peppadews, seeded and diced; 1 red onion, thinly sliced

If you have roughly 1 hour and 45 minutes to spend in the kitchen, 10,000 Island Dressing with Layered Salad might be a great gluten free, dairy free, and whole 30 recipe to try. This side dish has 429 calories, 7g of protein, and 41g of fat per serving. This recipe serves 12. Head to the store and pick up onion, cucumber, hardboiled egg, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Thousand Island Salad Dressing, Cheesy Island Salad Dressing, and Thousand Island Salad Dressing.

Instructions

Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well.

Ingredients you will need

Chili Sauce

Mayonnaise

Mustard

Equipment you will use

Bowl

Add the capers, peppers, chopped egg, pickles and green onions. Fold everything together and season with the salt and pepper.

Ingredients you will need

Salt And Pepper

Green Onions

Peppers

Pickles

Capers

Egg

Transfer to a glass jar or plastic container and refrigerate for 30 minutes to 24 hours.

Salad: Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Wash and prepare your vegetables. Trim the ends of the beets, drizzle with olive oil, sprinkle with salt and pepper, to taste, and wrap in foil.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Beet

Wrap

Equipment you will use

Aluminum Foil

Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Remove them from the oven and let cool. Once cooled, peel and cut them into julienne pieces.

Equipment you will use

Oven

Saute the diced bacon in a small skillet over medium-high heat until just crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove the bacon from the skillet to a paper towel.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

In a clear glass bowl with slanted sides, layer your salad, starting with 1/3 of the iceberg, then the beets, 1/3 of the red leaf lettuce, then the avocado. Keep going with 1/3 of the iceberg, then the onions, 1/3 of the red leaf lettuce, then the tomatoes. Finish with the final portion of iceberg, then the eggs, the final layer of red leaf, then the cucumber. Top the entire salad with the dressing and garnish with the bacon. Toss at the table and serve immediately.

Ingredients you will need

Red Leaf Lettuce