Layered Vegetable Salad

1. Put half of the lettuce in the bottom of a clear glass salad bowl.

2. Layer the ingredients alternately with the peas.

3. Use complimenting colors as you layer the veggies.

4. Mix the Mayo & chili sauce.

5. Top the salad with the last half of the iceberg lettuce.

6. Spread dressing over the top of the salad.

7. Cover and refrigerate for 24 hours.

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Nutrient	Quantity
Total fats	96.3276 g
Protein	15.8822 g
Carbohydrates	99.0346 g
Energy	1297.11 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9047 g
Water	1048.0942 g
Aspartic acid	0.7998 g
Calcium, Ca	402.05 mg
Lutein + zeaxanthin	5299.7675 g
Fiber, total dietary	23.162 g
Fatty acids, total saturated 22:0	0.1686 g
Carotene, beta	33158.975 g
Niacin	7.8981 mg
Vitamin A, RAE	3148.695 g
Arginine	0.3751 g
Riboflavin	0.499 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total polyunsaturated 15:0	0.0201 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0895 g
Fatty acids, total saturated 20:1	0.29 g
Glutamic acid	1.5157 g
Sodium, Na	4847.215 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0949 g
Total lipid (fat)	96.3276 g
Manganese, Mn	1.3504 mg
Fructose	11.1592 g
Proline	0.2071 g
Fatty acids, total saturated 16:0	10.535 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1832 g
Sucrose	9.908 g
Choline, total	111.6528 mg
Sugars, total	61.4226 g
Serine	0.2787 g
Fatty acids, total saturated 10:0	0.0511 g
Fatty acids, total saturated 18:0	1.9187 g
Vitamin B-6	1.2474 mg
Selenium, Se	10.7322 g
Ash	29.6096 g
Fatty acids, total saturated 18:1 undifferentiated	67.3756 g
Pantothenic acid	2.2219 mg
Phenylalanine	0.261 g
Copper, Cu	0.653 mg
Betaine	1.096 mg
Thiamin	0.6762 mg
Retinol	11.6 g
Methionine	0.0656 g
Iron, Fe	6.9122 mg
Carbohydrate, by difference	99.0346 g
Phosphorus, P	403.71 mg
Folate, total	256.9075 g
Tocopherol, gamma	0.0648 mg
Lycopene	26249.4625 g
Alanine	0.3641 g
Cholesterol	76.56 mg
Valine	0.4614 g
Fatty acids, total saturated 18:2 undifferentiated	9.4154 g
Glycine	0.2017 g
Carotene, alpha	8973.7375 g
Glucose (dextrose)	9.152 g
Fatty acids, total saturated 14:0	0.077 g
Zinc, Zn	2.329 mg
Isoleucine	0.3679 g
Fatty acids, total saturated 12:0	0.0169 g
Fatty acids, total polyunsaturated	10.3218 g
Fatty acids, total saturated 14:1	0.0085 g
Leucine	0.5025 g
Tocotrienol, alpha	0.0328 mg
Vitamin A, IU	62788.76 IU
Folate, DFE	256.9075 g
Tryptophan	0.0637 g
Vitamin C, total ascorbic acid	165.764 mg
Phytosterols	7.2 mg
Fatty acids, total polyunsaturated 16:1 c	0.0085 g
Fatty acids, total polyunsaturated 18:1 c	0.0767 g
Fatty acids, total saturated 20:0	0.1593 g
Starch	3.6608 g
Tyrosine	0.2121 g
Vitamin B-12	0.2784 g
Vitamin K (phylloquinone)	876.713 g
Fatty acids, total saturated	13.067 g
Histidine	0.1256 g
Fatty acids, total monounsaturated	68.7696 g
Threonine	0.604 g
Folate, food	256.9075 g
Fatty acids, total polyunsaturated 17:0	0.0507 g
Fatty acids, total polyunsaturated 24:0	0.0642 g
Cryptoxanthin, beta	6.96 g
Vitamin E (alpha-tocopherol)	12.108 mg
Magnesium, Mg	156.65 mg
Lysine	0.4739 g
Potassium, K	2623.555 mg
Cystine	0.2475 g
Fluoride, F	8.192 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	2	104.96	24.5248	0.6144
Mayonnaise	1 cup	837.52	0	92.8
Iceberg lettuce	1	10.08	2.1384	0.1008
Green Onion	6	115.02	24.4524	2.0022
Radish	1 bunch	0	0	0
red pepper	1	0	0	0
belgian endive	3	0	0	0
pea	1 cup	41.16	7.399	0.196
chili sauce	0.75 cup	188.37	40.52	0.6142