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Prep 25min
Total4hr25min
Ingredients8
Servings4
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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
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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.
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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.
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