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“I received this recipe from my dear aunt 20 years ago,” writes Carmen Edwards from Midland, Texas. “It’s my very favorite make-ahead salad and I’m happy to share it.”
This recipe is:
Quick
Nutritional Facts 1-1/4 cups (prepared with fat-free mayonnaise and reduced-fat cheese) equals 119 calories, 6 g fat (3 g saturated fat), 16 mg cholesterol, 612 mg sodium, 12 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Mini Layered Salad in Cooking for 2 Fall 2006, p47
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Reviewed on Dec. 17, 2008 by teenwave
Fantastic Salad! I used more bacon and added a sliced hard-boiled egg to each salad. I didn't put the dressing on since my husband is a 'french'dressing guy!!!
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