We’ve outlined all the ingredients and directions for you to make the perfect 10,000 Island Dressing with Layered Salad. This dish qualifies as a Easy level recipe. It should take you about 1 hr 45 min to make this recipe. The 10,000 Island Dressing with Layered Salad recipe should make enough food for 12 servings.
You can add your own personal twist to this 10,000 Island Dressing with Layered Salad recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 10,000 Island Dressing with Layered Salad recipe.
Ingredients for 10,000 Island Dressing with Layered Salad
- 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
Directions for 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this 10,000 Island Dressing with Layered Salad recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in 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
