Serves: 10
Total Calories: 326
1. Arrange lettuce in bottom of a shallow 4-quart glass salad bowl. Layer in order carrots, peas, zucchini, celery and green onions. Sprinkle with splenda.
2. In a small bowl, mix together mayonnaise, sour cream and horseradish until well blended. Spread evenly over top of vegetables. Sprinkle with Romano cheese. Cover and chill overnight.
3. Just before serving, place oil, vinegar, dry mustard, salt and pepper in a blender container or food processor bowl. Cover and blend or process.
4. Garnish salad with olives and sprinkle eggs around outer edge. Pass dressing separately
This Overnight Layered Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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