Serves: 6
Total Calories: 521
1. Tear romaine or iceberg lettuce into bite-size pieces (you will need 6 cups). In a deep 2-quart glass bowl, layer half of the lettuce, all the peas, remaining lettuce, eggs, cheese, turkey and green onions.
2. In a small bowl, blend mayonnaise, lemon juice, thyme, salt and pepper. Spoon over green onions, sealing to edge of bowl. Cover with plastic wrap and chill overnight or up to 24 hours.
3. To serve, toss salad gently. Sprinkle with paprika.
This Twenty-Four Hour Chef's Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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