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Layered Vegetable Salad


4 cups torn iceberg lettuce
--or leaf lettuce or spinach
3/4 cups loose-pack frozen peas
1/2 cup sliced fresh mushrooms
3/4 cups thinly bias-sliced carrots
2 tablespoons sliced green onion
1/4 cup fat-free mayonnaise or salad dressi
1/4 cup plain fat-free yogurt
1 tablespoon cooked bacon pieces
1/2 teaspoon dried dillweed
1 tablespoon skim milk; (up to 2)
1/2 cup shredded reduced-fat cheddar cheese
--swiss or american cheese
--2 ounces--

Place lettuce or spinach in the bottom of a 2-quart bowl about 8 inches in diameter. Top with layers of frozen peas, mushrooms, carrots, and green onion.

For dressing, stir together mayonnaise or salad dressing, yogurt, bacon pieces, and Dillweed in a small mixing bowl. Add enough milk to make the dressing of spreading consistency.

Spread dressing over the top of the salad. Sprinkle with cheddar, Swiss, or American cheese. Cover tightly with plastic wrap: Chill for 2 to 24 hours. Toss salad before serving.

Makes 4 servings.

Nutrition facts per serving: 116 cal., 3 g total fat (2 g sat. fat), 10 mg cholesterol, 307 mg sodium, 14 g carbohydrate., 3 g dietary fiber, 9 g pro. Daily Value: 105% vitamin. A, 16% vitamin. C, 25% calcium.

Food exchanges: 1 vegetable, 1/2 bread, 1 meat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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