Salads
Difficulty Rating – 2
Source: dm3764
4 cups iceberg lettuce
1 cup mushrooms — sliced
1 cup peas
1 cup carrots — sliced
3 egg whites
hard cooked and sliced
6 slices low-fat bacon — cooked and crumbled
½ cup fat-free cheddar cheese — grated
¾ cup fat-free mayonnaise
1 ½ tsp lemon juice
½ 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 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.
