Layered Vegetable Salad

  • Prep 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
450
Calories from Fat
330
% Daily Value
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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