Post by chief_cook2 on Jun 18, 2003 19:26:32 GMT -6
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.
Yield: 8 servings - 73 Calories; 1g Fat (8% calories from fat); 7g
Protein; 10g Carbohydrate; 11mg Cholesterol; 462mg Sodium