Salad - have ready a 3-qt. glass bowl or souffle dish. Arrange the lettuce on the bottom. Sprinkle with all but 2 tbsp of the parsley, making sure it comes to the edges of the bowl. Continue layering with the eggs, red pepper, carrots, olives, green beans, dill, radishes, cheddar cheese, and bacon. Finish with a layer of the sliced red onion. Dressing - whisk together the dressing ingredients. Spoon 1/2 of the dressing over the salad and spread evenly. Sprinkle with the reserved parsley. Cover tightly and refrigerate from 6 to 12 hours. Serve with the additional sauce on the side. Author - Junior League of San Francisco, CA Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (735g)|
|Recipe Makes: 6|
|Calories from Fat: 859 (68%)|
|Amt Per Serving||% DV|
|Total Fat 95.4g||127 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 29.2g|
|Polyunsanturated Fat 31.8g|
|Cholesterol 815.2mg||251 %|
|Sodium 2003.1mg||69 %|
|Potassium 949mg||25 %|
|Total Carbohydrate 69.8g||21 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 63.1g|
|Protein 40.8g||58 %|
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Calories per serving: 1272
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