24 Hour Vegetable Salad

Course : Salads
Serves: 8
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4 cups iceberg lettuce
1 cup mushrooms -- sliced
1 cup peas
1 cup carrots -- sliced
3 large egg whites hard cooked and sliced
6 slices low-fat bacon -- cooked and crumbled
1/2 cup fat-free cheddar cheese -- grated
3/4 cup fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese -- grated

Preparation / Directions:

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.


Nutritional Information:

72 Calories (kcal); trace Total Fat; (2% calories from fat); 7g Protein; 10g Carbohydrate; 3mg Cholesterol; 416mg Sodium

113 Kitchen's say:
  (3 3/4 Stars!)
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