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    Twenty Four Hour Vegetable Salad


    Source of Recipe


    Adapted from Better Homes & Gardens, New Cookbook

    List of Ingredients




    4 c iceberg lettuce
    1 c mushrooms -- sliced
    1 c frozen green peas -- thawed
    1 c carrots -- sliced
    3 whole hard-boiled egg whites -- sliced
    6 slices fat-free turkey bacon -- cooked and crumbled
    1/2 c fat-free cheddar cheese -- grated
    3/4 c fat-free mayonnaise
    1 1/2 tsps lemon juice, bottled
    1/2 c fat-free cheddar cheese -- grated

    Recipe



    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 half 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. Serves 8.

 

 

 

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