24 hour vegetable salad

 
                          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