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24-Hour Vegetable Salad

INGREDIENTS:
4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1/2 cups fat-free cheddar cheese, grated
3/4 cups fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese, grated

DIRECTIONS:
Place lettuce in bottom of a serving bowl, about 8" in
diameter. Layer mushrooms on top. Then layer peas and
carrots. Arrange egg white slices and bacon over
vegetables. Top with half cup cheddar cheese; set aside. In
a mixing bowl, combine mayonnaise and lemon juice in a
mixing bowl. Spread mixture over top of salad sealing to edge
of bowl. Sprinkle with remaining cheese. Cover and chill for 24
hours. Before serving, toss to coat the vegetables.