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24 Hour Layer Salad Recipe
|Torn lettuce||4 Cup (64 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Hard cooked egg whites||4 , chopped, discard yolks|
|Turkey bacon slice||5 , cooked, drained and crumbled|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
|Creamy parmesan dressing||1 1⁄4 Cup (20 tbs)|
|Snipped fresh chives||2 Tablespoon|
Calories 336 Calories from Fat 237
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 4.8 g23.8%
Trans Fat 0 g
Cholesterol 26.8 mg
Sodium 636.6 mg26.5%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.7 g14.9%
Sugars 5.9 g
Protein 12 g23.3%
Vitamin A 173.1% Vitamin C 36.2%
Calcium 15.7% Iron 10.5%
*Based on a 2000 Calorie diet
In the order, layer the mushrooms, frozen peas, carrots, egg whites and turkey bacon on top.
Sprinkle with 1/4 cup of the cheddar cheese.
Then carefully spread the dressing over the top, sealing the dressing to the edge of the bowl.
Sprinkle with the remaining 1/4 cup of cheese and the chives.
Cover and refrigerate for 24 hours.
To serve, toss the salad until the lettuce and vegetables are coated.