SALAD: VEGETABLE LAYER SALAD(click here to print)

This is a layered salad. It looks really nice in a glass bowl or a trifle bowl.
and only 5 carbs per serving
24-HOUR VEGETABLE LAYER SALAD
4 cups torn iceberg lettuce, romaine, or spinach...
1 cup sliced fresh mushrooms, broccoli flowerets, or frozen peas

2 hard cooked sliced eggs
6 slices bacon, fried crisp, and crumbled
1/4 cup swiss or cheddar cheese
1/4 cup thinly sliced green onions
3/4 cup mayonnaise
1 1/2 tsp. lemon juice
1/2 tsp. dried dillweed

place lettuce in a 3 quart salad bowl or trifle bowl. Layer atop lettuce in the following order: mushrooms, broccoli, peas, , eggs, bacon, 1/2 cup of the cheese, and green onions. For dressing, in small bowl combine the mayonnaise, lemon juice and dillweed. Spread dressing over top of salad. Spread dressing over top of salad sealing to the edges. Cover and chill for up to 24 hours. Before serving toss to coat vegetables. 6 to 8 servings. 5 carbs.  Tip:  I like to add 1 packet of Splenda to the dressing

Recipe submitted by Edith Weil