24 Hour Layer Salad Recipe
Ingredients
| Lettuce | 4 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Frozen peas package | 1 | |
| 1 cup coarsely shredded carrots | ||
| 4 hard-cooked egg whites, chopped; discard yolks | ||
| 5 slices turkey bacon, cooked, drained and crumbled | ||
| Cheddar Cheese | 1/2 Cup (16 tbs) | |
| 1 1/4 cups Creamy Parmesan Dressing | ||
| Snipped chives | 2 Tablespoon | |
Directions
Place the lettuce in a large clear-glass bowl with straight sides.
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.
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.
Chef
