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Category: Fruits, grains/veggies/Veggies
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: 24 Hour Vegetable Salad
Ingredients:
8 Servings
4 Cup Iceberg lettuce
1 Cup Mushrooms, sliced
1 Cup Peas
1 Cup Carrots, sliced
3 Egg whites, hard cooked and
-sliced
6 Slice Low-fat bacon, cooked and
-crumbled
1/2 Cup Fat-free Cheddar cheese
-grated
3/4 Cup Fat-free mayonnaise
1 1/2 Tsp Lemon juice
1/2 Cup Fat-free Cheddar cheese
-grated
Method of Preparation:
Date: Tue, 2 Apr 1996 10:52:53 -0600 From: (Anita A. Matejka) Recipe By: Better Homes And Gardens New Cook Book 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 1/2 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. Per serving: 79 Calories; 2g Fat (25% calories from fat); 5g Protein; 9g Carbohydrate; 8mg Cholesterol; 376mg Sodium MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, . |
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