Layered Vegetable Salad

(1)
1 reviews.
  • 25 min prep time
  • 4 hr 25 min total time
  • 8 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 3 Just before serving, top with remaining 1/2 cup salad dressing. To serve, use long-handled serving spoons to reach all layers.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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