Recipe - 24 Hour Vegetable Salad

4 cup Iceberg lettuce
1 cup Mushrooms; cut or sliced up
1 cup Peas
1 cup Carrots; cut or sliced up
3 Egg whites; hard cooked and
cut or sliced up
6 sl Lowfat bacon; cooked and
crumbled
One half cup Fatfree Cheddar cheese;
grated
Three fourths cup Fatfree mayonnaise
1 One half teaspoon Lemon juice
One half cup Fatfree Cheddar cheese;
grated

Date: Tue, 2 Apr 1996 10:52:53 0600

From: matejka@bga.com (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 One 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.

Per serving: 79 Calories; 2g Fat (25% calories from fat); 5g Protein; 9g
Carbohydrate; 8mg Cholesterol; 376mg Sodium

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