This recipe has 35% calories from fat or higher. If you are on a restricted fat diet, you may want to avoid using this recipe.
Twenty Four Hour Vegetable Salad
Adapted from
Better Homes & Gardens, New Cookbook
8 servings
| 4 c iceberg lettuce | 5 ozs low-fat bacon, cooked and crumbled | ||
| 3 ozs mushrooms, sliced | 1/2 c low-fat cheddar cheese, shredded | ||
| 1 c canned peas, drained | 3/4 c light mayonnaise | ||
| 1 c carrots, sliced | 1 1/2 tsps bottled lemon juice | ||
| 3 whole hard-boiled egg whites, sliced | 1/2 c low-fat cheddar cheese, shredded |
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 half 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.
| Calories | 110 | %CFF | 44 % | |
| Total Fat | 5 g | Saturated Fat | 1 mg | |
| Protein | 7 g | Cholesterol | 14 g | |
| Carbohydrates | 8 g | Sodium | 513 mg | |
| Sugars | 3 g | Fiber | 2 g | |
|
2.2 WW Points | ||||
  |
Rated by 1 users (5.0)
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!