24 Hour Veggie Salad

Place lettuce in bottom of a serving bowl, about 8 inches 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.

Yield: 8 Servings.

Ingredients

4 C. iceberg lettuce

1 C. mushrooms, sliced

1 C. frozen green peas, thawed

1 C. carrots, sliced

3 whole hard-boiled egg whites, sliced

6 slices fat-free turkey bacon, cooked and crumbled

1/2 C. fat-free cheddar cheese, grated

3/4 C. fat-free mayonnaise

1 1/2 tsp lemon juice

1/2 C. fat-free cheddar cheese, grated

Directions

Place lettuce in bottom of a serving bowl, about 8 inches 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.

Yield: 8 Servings.