Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

24-Hour Vegetable Salad Recipe

Serves 8


  • 4 cups iceberg lettuce
  • 1 cup mushrooms, sliced
  • 1 cup peas
  • 1 cup carrots, sliced
  • 3 egg whites, hard cooked and sliced
  • 6 slices low-fat bacon, cooked and crumbled
  • 1/2 cup fat-free Cheddar cheese, grated
  • 3/4 cup fat-free mayonnaise
  • 1 1/2 tsps lemon juice
  • 1/2 cup fat-free Cheddar cheese, grated


1. Place lettuce in bottom of a serving bowl, about 8 inches in diameter.
2. Layer mushrooms on top.
3. Then layer peas and carrots.
4. Arrange egg white slices and bacon over vegetables.
5. Top with 1/2 cup cheddar cheese; set aside.
6. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl.
7. Spread mixture over top of salad, sealing to edge of bowl.
8. Sprinkle with remaining cheese.
9. Cover and chill for 24 hours.
10. Before serving, toss to coat the vegetables.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable
Special Diet:Low Fat

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info