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Ingredients
4 Cups iceberg lettuce
1 Cup mushrooms, sliced
1 Cup frozen green peas, thawed
1 Cup carrots, sliced
3 Whole hard-boiled eggs, sliced
6 Slices low sodium bacon, cooked & crumbled
1/2 Cup cheddar cheese, grated
3/4 Cup mayonnaise
1 1/2 Teaspoons lemon juice
1/2 Cup cheddar cheese, grated
Instructions
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 1/2 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.