| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Salad | 8 | Servings | |
INGREDIENTS
| 4 | c | Iceberg lettuce |
| 1 | c | Mushrooms; sliced |
| 1 | c | Peas |
| 1 | c | Carrots; sliced |
| 3 | Egg whites; hard cooked and sliced | |
| 6 | sl | Low-fat bacon; cooked and crumbled |
| 1/2 | c | Fat-free Cheddar cheese; grated |
| 3/4 | c | Fat-free mayonnaise |
| 1 1/2 | ts | Lemon juice |
| 1/2 | c | Fat-free Cheddar cheese; grated |
INSTRUCTIONS
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 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. Per serving: 79 Calories; 2g Fat (25% calories from fat); 5g Protein; 9g Carbohydrate; 8mg Cholesterol; 376mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”