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Layered Vegetable Salad

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  • Prep Time 25 min
  • Total Time 4 hr 25 min
  • Servings 8
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Treat your family with this tasty salad, layered with vegetables - a perfect side dish.

Ingredients

4
medium beets, (about 1 lb), washed and trimmed
1 1/2
cups fresh broccoli florets
3/4
cup fat-free 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
2
oz. (1/2 cup) shredded reduced-fat Cheddar cheese

Directions

  • 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; peel and dice.
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
110
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
3%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
400mg
17%
Potassium
370mg
11%
Total Carbohydrate
18g
6%
Dietary Fiber
5g
21%
Sugars
6g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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