Twenty Four Hour Vegetable Salad

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 bottled 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.
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Posted: 8/30/1998
Salads & Dressings
Rated by 1 users (5.00)
WW Points* : 4.21
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 179
Calories from Fat 96 (53%)
% Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 20%
Monounsaturated Fat 3g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 30g 10%
Sodium 890mg 37%
Potassium 38mg 13%
Total Carbohydrate7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 14g 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.