Twenty-four hour Layer Salad

By Christie

Ingredients

• 1 cup torn lettuce
• 1 cup sliced fresh mushrooms
• 1 package frozen peas
• 1 cup coarsely shredded carrots
• 4 hard cooked egg whites chopped; discard yolks
• 5 slices turkey bacon crumbled
• 1/2 cup finely shredded cheddar cheese
• 1 1/4 cup creamy Parmesan Dressing
• 2 Tablespoons snipped fresh chives

Preparation

Step 1

Place lettuce in clear bowl with straight sides. Then layer mushrooms, peas, carrots, egg whites and turkey bacon on top. Sprinkle with 1/3 cup of cheddar cheese. Then carefully spread dressing over the top, sealing dressing to the edge of the bowl. Sprinkle with remaining cheese and chives. Chill 24 hr.
Creamy Parmesan Dressing
1/2 cup fat free (gelatin free) plain yogurt
1/2 cup fat free sour cream
1/2 cup grated reduced fat Parmesan cheese
2 Tablespoons fresh lemon juice (see note)
1 clove garlic, minced
Whisk together yogurt, sour cream, Parmesan cheese, lemon juice and garlic. Cover and chill in fridge for at least 30 minutes to blend flavors.
Note: This is a tangy dressing. If you prefer a less sour dressing, replace some of the lemon juice with skim milk.