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    Vegetable: Twenty Four Hour Vegetable Salad

    Source of Recipe

    Daily Recipe

    List of Ingredients

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

    Yield: 8 servings
    73 Calories; 1g Fat (8% calories from fat); 7g Protein; 10g
    Carbohydrate; 11mg Cholesterol; 462mg Sodium

 

 

 


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