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home > recipes > salads and dressings > 24-hour vegetable salad
Texas, USA "/>
I have made this salad a few times and plan to make it again for Easter. It is very good and can be made ahead of time. It is similar to a seven layer salad. Enjoy:-) * Exported from MasterCook Mac * 24 Hour Vegetable Salad Recipe By : Better Homes And Gardens New Cook Book Serving Size : 8 Preparation Time :0:10 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c iceberg lettuce 1 c mushrooms -- sliced 1 c peas 1 c carrots -- sliced 3 egg whites hard cooked and sliced 6 slices low-fat bacon -- cooked and crumbled 1/2 c fat-free cheddar cheese -- grated 3/4 c fat-free mayonnaise 1 1/2 tsps lemon juice 1/2 c 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 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 -- Anita A. Matejka Texas, USA

24-hour Vegetable Salad


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Recipe Alert This is Found in... Most Emailed Recipes
(posted April 14, 1998)

I have made this salad a few times and plan to make it again for Easter. It
is very good and can be made ahead of time. It is similar to a seven layer
salad. Enjoy:-)

* Exported from MasterCook Mac *

24 Hour Vegetable Salad

Recipe By : Better Homes And Gardens New Cook Book
Serving Size : 8 Preparation Time :0:10
Categories : Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c
iceberg lettuce
1 c mushrooms -- sliced
1 c peas
1 c carrots -- sliced
3
egg whites
hard cooked and sliced
6 slices low-
fat bacon -- cooked and crumbled
1/2 c
fat-free cheddar
cheese -- grated
3/4 c
fat-free mayonnaise
1 1/2 tsps
lemon juice
1/2 c
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 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

--
Anita A. Matejka

Texas, USA




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