24 Hour Layer Salad
|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 1⁄3 Cup (20.8 tbs)|
|Snipped fresh chives||2 Tablespoon|
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.