Twenty Four Hour Vegetable Salad

Name: Twenty Four Hour Vegetable Salad
Yield: 8 servings
Ingredients: 4 cups iceberg lettuce; 3 ozs mushrooms, sliced; 4 ozs frozen peas, thawed; 4 ozs frozen sliced carrots; 3 whole hard-boiled egg whites, sliced; 5 ozs bacon slices, cooked and crumbled; 1/2 cup cheddar cheese, shredded; 3/4 cup light mayonnaise; 1 1/2 tsps lemon juice; 1/2 cup low-fat cheddar cheese, shredded; 1 tsp salt

Adapted from Better Homes & Gardens, New Cookbook

4 cups iceberg lettuce
3 ozs mushrooms, sliced
4 ozs frozen peas, thawed
4 ozs frozen sliced carrots
3 whole hard-boiled egg whites, sliced
5 ozs bacon slices, cooked and crumbled
1/2 cup cheddar cheese, shredded
3/4 cup light mayonnaise
1 1/2 tsps lemon juice
1/2 cup low-fat cheddar cheese, shredded
1 tsp salt

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, lemon juice, and salt 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.

Posted: 8/30/1998

Salads & Dressings

Rated by 1 users (5.00)

WW Points^* : 3.82

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 155 Calories from Fat 184 (118%)
% Daily Value *
Total Fat 11g	17%
Saturated Fat 3g	15%
Monounsaturated Fat 2g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 22g	7%
Sodium 758mg	32%
Potassium 144mg	48%
Total Carbohydrate5g	2%
Dietary Fiber 1g	4%
Sugars 2g
Protein 9g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.