Post by Admin on Jul 15, 2005 4:21:43 GMT 10
24-HOUR VEGGIE SALAD
4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1/2 cups fat-free cheddar cheese, grated
3/4 cups fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup 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 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.
4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1/2 cups fat-free cheddar cheese, grated
3/4 cups fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup 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 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.