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Layered Vegetable Salad

Layered Vegetable Salad

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Pillsbury Kitchens

Updated Jan 21, 2011

Layered Vegetable Salad

Layered Vegetable Salad

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Prep Time 25 min
Total 4 hr 25 min
Ingredients 8
Servings 4

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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

Instructions

Step
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.
Step
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.
Step
3

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

Nutrition

450 Calories

37g Total Fat

11g Protein

19g Total Carbohydrate

7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups

Calories: 450

Calories from Fat: 330

Total Fat: 37g; 57%

Saturated Fat: 11g; 55%

Cholesterol: 35mg; 12%

Sodium: 680mg; 28%

Total Carbohydrate: 19g; 6%

Dietary Fiber: 6g; 24%

Sugars: 7g

Protein: 11g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 150%; 150%

Calcium: 25%; 25%

Iron: 10%; 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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