Treat your family with this tasty salad, layered with vegetables - a perfect dinner.
Layered Vegetable Salad
- Prep Time 25 min
- Total 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
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3Just 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;Tips from the
Pillsbury Kitchens
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