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24 Hour Vegetable Salad

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Salads

Ingredients:

  • 4 c Iceberg lettuce
  • 1 c Mushrooms; sliced
  • 1 c Peas
  • 1 c Carrots; sliced
  • 3 Egg whites; hard cooked and sliced
  • 6 sl Low-fat bacon; cooked and crumbled
  • 1/2 c Fat-free Cheddar cheese; grated
  • 3/4 c Fat-free mayonnaise
  • 1 1/2 ts Lemon juice
  • 1/2 c Fat-free Cheddar cheese; grated

Directions:

Date: Tue, 2 Apr 1996 10:52:53 -0600
 
From: matejka@bga.com (Anita A. Matejka)
 
Recipe By: Better Homes And Gardens New Cook Book Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables.
 
Per serving: 79 Calories; 2g Fat (25% calories from fat); 5g Protein; 9g Carbohydrate; 8mg Cholesterol; 376mg Sodium
 
MC-RECIPE@MASTERCOOK.COM
 
MASTERCOOK RECIPES LIST SERVER
 
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.