Layered Vegetable Salad

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

  • 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
  • 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.
  • 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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