 |
24 Hour Vegetable Salad
Recipe By : Better Homes And Gardens New Cook Book
Serving Size : 8 Preparation Time :0:10
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c iceberg lettuce
1 c mushrooms -- sliced
1 c peas
1 c carrots -- sliced
3 egg whites
hard cooked and sliced
6 slices low-fat bacon -- cooked and crumbled
1/2 c fat-free cheddar cheese -- grated
3/4 c fat-free mayonnaise
1 1/2 tsps lemon juice
1/2 c fat-free cheddar cheese -- grated
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
|
