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Vegetable Stack-up Salad Recipe

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"This colorful salad is great for family reunions or church get-togethers because it can be prepared the night before," shares Joan Snider of Celina, Ohio. "Just sprinkle on the cheese and bacon right before serving."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10-12 servings

Ingredients

  • 4 cups shredded salad greens
  • 1 small green pepper, chopped
  • 1 can (11 ounces) Mexicorn, drained
  • 2 small zucchini, sliced
  • 2 cups chopped fresh tomatoes
  • 1 cup sliced celery
  • 2 cups Miracle Whip
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (1 cup) equals 393 calories, 37 g fat (9 g saturated fat), 38 mg cholesterol, 531 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a 2-1/2-qt. glass serving bowl, layer salad greens, green pepper, corn, zucchini, tomatoes and celery. Spread Miracle Whip over all; seal to edges of bowl. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and bacon. Yield: 10-12 servings.
Originally published as Vegetable Stack-up Salad in Quick Cooking July/August 1998, p46

Nutritional Facts

1 serving (1 cup) equals 393 calories, 37 g fat (9 g saturated fat), 38 mg cholesterol, 531 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein.

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