4
cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
½ cup fat-free cheddar cheese, grated
¾ cup fat-free mayonnaise
1½ t. 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 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. Yield:
8 servings
