24 Hour Vegetable Salad

Title:
24 Hour Vegetable Salad

Yield:
8 Servings

Categories:
Salad




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






 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


 


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 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.