Layered Vegetable Salad

Treat your family with this tasty salad, layered with vegetables - a perfect dinner.

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  • prep time 25 min
  • total time 4 hr 25 min
  • ingredients 8
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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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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