10,000 Island Dressing with Layered Salad

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
• + 14 more ingredients
• • 2 tablespoons finely chopped green onions
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 small beets or 1 large
  • Olive oil, for roasting beets
  • Kosher salt and freshly cracked pepper
  • ¾ 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 ½ cups grape tomatoes
  • 3 hard-boiled eggs, chopped
  • 1 English cucumber, peeled, seeded and thinly sliced

1. 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 h...

View full recipe at SpringPad