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Lite Layered Vegetable Salad
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Lite Layered Vegetable Salad

24 Hours 45 Minutes
24 Hr 45 Min Cook
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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