24-HOUR VEGGIE SALAD

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INGREDIENTS:
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
1/2 cups fat-free cheddar cheese, grated
3/4 cups fat-free mayonnaise 
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese, grated

DIRECTIONS:
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
73 Calories; 1g Fat (8% calories from fat); 7g Protein;
10g Carbohydrate; 11mg Cholesterol; 462mg Sodium

By Masta Pririp

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