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Layered Vegetable Salad

(1)
  1 reviews
  • 25 min prep time
  • 4 hr 25 min total time
  • 8 ingredients
  • 4 servings
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Treat your family with this tasty salad, layered with vegetables - a perfect dinner.

1
cup diced peeled beets
1 1/2
cups fresh broccoli florets
3/4
cup purchased ranch salad dressing
1
medium yellow bell pepper, cut into thin 1-inch-long strips (1 cup)
1
medium green bell pepper, cut into thin 1-inch-long strips (1 cup)
1/2
cup thinly sliced, halved red onion
1
(14-oz.) can artichoke hearts, drained, quartered
4
oz. (1 cup) shredded Cheddar cheese

Steps

  • 1 In small saucepan, combine beets and enough water to cover. Bring to a boil. Reduce heat; cover and simmer 8 to 12 minutes or until beets are tender. Drain. Rinse with cold water to cool.
  • 2 Meanwhile, in 1 1/2-quart glass bowl, layer broccoli, 1/4 cup of the salad dressing, yellow bell pepper, cooked beets, green bell pepper, onion and quartered artichoke hearts. Top with cheese. Cover; refrigerate 4 hours or overnight.
  • 3 Just before serving, top with remaining 1/2 cup salad dressing. To serve, use long-handled serving spoons to reach all layers.
  • 1 In small saucepan, combine beets and enough water to cover. Bring to a boil. Reduce heat; cover and simmer 8 to 12 minutes or until beets are tender. Drain. Rinse with cold water to cool.
  • 2 Meanwhile, in 1 1/2-quart glass bowl, layer broccoli, 1/4 cup of the salad dressing, yellow bell pepper, cooked beets, green bell pepper, onion and quartered artichoke hearts. Top with cheese. Cover; refrigerate 4 hours or overnight.
  • 3 Just before serving, top with remaining 1/2 cup salad dressing. To serve, use long-handled serving spoons to reach all layers.

Expert Tips

Canned diced beets can be used in place of the fresh beets.

To reduce the fat in each serving of this salad by about 14 grams, use low-fat ranch dressing and reduced-fat Cheddar cheese.

A clear, straight-sided glass bowl shows off the beautiful colors of this layered salad. Garnish it with sprigs of fresh herbs and red bell pepper cut with a small flower-shaped cutter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
450
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
11g,
11%
),
Cholesterol
35mg
35%;
Sodium
680mg
680%;
Total Carbohydrate
19g
19%
(Dietary Fiber
6g
6%
  Sugars
7g
7%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
150%;
Calcium
25%;
Iron
10%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 1 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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