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Lite Layered Vegetable Salad

Lite Layered Vegetable Salad

24 Hr(s) 45 Min(s)
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1 serving
Original recipe yields 1 serving
4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cup frozen green peas, thawed
1 cup carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1 cup fat free grated cheddar cheese, divided
3/4 cups fat free mayonnaise
1 1/2 teaspoon s lemon juice
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Let's Make It
1
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.
2
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.
3
Cover and chill for 24 hours. Before serving, toss to coat the vegetables.
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