Layering the salad
Add sliced eggs
Follow eggs with red onion then sliced cucumber
Finish with the dressing
Top with cheese, bacon and scallions
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!
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
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
1 cup provolone (or mozzarella) cheese, shredded
1 lb. pepper bacon, cooked and crumbled #
3/4 cup scallions, sliced
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.