Making the perfect 10,000 Island Dressing with Layered Salad should only take approximately 1 hr 45 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The 10,000 Island Dressing with Layered Salad recipe can feed your family for 12 servings.
There are many different ways to make this 10,000 Island Dressing with Layered Salad recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this 10,000 Island Dressing with Layered Salad recipe.
10,000 Island Dressing with Layered Salad Popular Ingredients
- 1 cup mayonnaise
- 3 tablespoons mustard, preferably Dijon
- 1/3 cup chili sauce
- 3 tablespoons capers, drained
- 1/3 cup piquante peppers, preferably Peppadews, seeded and diced
- 1 large hard-boiled egg, finely chopped
- 3 tablespoons finely chopped dill pickles
- 2 tablespoons finely chopped green onions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 small beets or 1 large
- Olive oil, for roasting beets
- Kosher salt and freshly cracked pepper
- 3/4 cup diced bacon
- 1 head iceberg lettuce, cut into 2-inch chunks
- 1 head red leaf lettuce, cut into 2-inch chunks
- 2 avocados, halved, pitted, peeled and sliced
- 1 red onion, thinly sliced
- 1 1/2 cups grape tomatoes
- 3 hard-boiled eggs, chopped
- 1 English cucumber, peeled, seeded and thinly sliced
Steps for making 10,000 Island Dressing with Layered Salad
- Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well. Add the capers, peppers, chopped egg, pickles and green onions. Fold everything together and season with the salt and pepper. Transfer to a glass jar or plastic container and refrigerate for 30 minutes to 24 hours.
- Salad: Preheat the oven to 350 degrees F.
- 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. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer. Remove them from the oven and let cool. Once cooled, peel and cut them into julienne pieces.
- Saute the diced bacon in a small skillet over medium-high heat until just crisp. Remove the bacon from the skillet to a paper towel.
- 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.
Popular Categories for this Recipe
- Beet Salad
- Beet – The beetroot is the taproot portion of a beet plant, usually known in Canada and the United States as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as B. vulgaris subsp. vulgaris Conditiva Group.Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized.
- Salad Recipes
- Bacon Recipes
- Lettuce Recipes
- Egg Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this 10,000 Island Dressing with Layered Salad recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
