Layered twenty four hour salad - butter busters ^
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Shredded combination of lettuces |
| 2 | cups | Grated carrots |
| 1 | each | Stalk celery, diced |
| 1½ | cup | Frozen Bird's Eye green peas |
| 1 | each | Salt and Pepper to taste |
| 2 | cups | Nonfat mozzarella cheese, grated |
| 1 | can | (8oz) sliced wate chestnuts, drained |
| ½ | cup | Fatfree Parmesan cheese (Alpine Lace or Weight Watchers) |
| 1 | each | Pt Kraft fatfree mayonnaise or Miracle Whip |
| ½ | cup | Fatfree sour cream |
Directions
In a very large salad bowl, line the bottom with lettuce. Cover the lettuce with carrots, celery, onions, water chestnuts, and peas.
Spread the pint of mayonnaise mixed with the sour cream as you would ice a cake. Sprinkle mozzzarella and Parmesan cheese on top. cover and chill 24 hours. Per serving: 89 cal., 0.1g fat (1%), 2mg chol., 2g fiber, 4g pro., 19g carb., 675mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95
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