24-Hour Layer Salad

• 4 c. lettuce, torn in bite size pieces
• 1 c. fresh mushrooms, sliced
• 1 c. broccoli florets
• 1 c. coarsely shredded carrots
• 4 hard-boiled eggs, chopped
• 5 slices turkey bacon, fried, drained and crumbled
• 1/2 c. finely chopped red onions (optional)
• 1/2 c. shredded Cheddar cheese (reduced-fat, if desired)
• 2 Tbsp. snipped fresh chives
• 1/2 c. sour cream (reduced-fat, if desired)
• 1/2 c. Miracle Whip (light)
• 2 Tbsp. fresh lemon juice
• 1 clove garlic, minced
• 1/4 c. grated Parmesan cheese (reduced-fat, if desired)

1. Place lettuce in a large clear glass bowl.
2. In the following order, layer: mushrooms, broccoli, carrots, eggs, onions and bacon on top.
3. Sprinkle 1/4 cup Cheddar cheese on top of bacon.
4. Mix sour cream, Miracle Whip, lemon juice, garlic and Parmesan cheese together with a wire whisk.
5. Spread over the top of salad, sealing the dressing to edges of the bowl.
6. Sprinkle with remaining Cheddar cheese and the chives.
7. Cover and refrigerate for 24 hours.

fresh mushrooms, broccoli florets, carrots, eggs, turkey bacon, red onions, cheddar cheese, chives, sour cream, miracle, lemon juice, clove garlic, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083102 (may not work)