12 Layer Salad

2 cups spinach leaves, sliced
2 medium carrots, sliced
1 ½ cups celery, sliced
2 cups red cabbage, thinly sliced
2 cups broccoli florets
2 cups iceberg lettuce, chopped
1 medium yellow bell pepper, sliced
1 medium tomato, sliced
1 ½ cup green beans, cooked crisp tender, cooled
1 cup fresh chopped fresh parsley , divided
1-15 ounce can red kidney beans, drained and rinsed
1 medium red onion, thinly sliced

Garlic Salad Dressing:
¾ cup mayonnaise
¾ cup sour cream
4 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon dried tarragon
3 large hard-boiled eggs cut into wedges

Salad dressing: Combine all ingredients, except eggs; refrigerate until ready to use.

Salad: Layer spinach, carrots, celery, cabbage, broccoli, lettuce, pepper, tomato, green beans, ½ cup parsley, kidney beans, and onion in 2 ½ quart glass salad bowl. Spread dressing over top and sprinkle with remaining ½ cup parsley. Serve immediately or refrigerate up to 24 hours.

Before serving, toss salad and place egg wedges on top.