24 Hour Vegetable Salad

Categories: Salad

Serves: 8 Servings

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

Instructions:
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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