Layered Vegetable Salad

 

1

cup diced peeled beets (about 2 medium)

1 1/2

cups broccoli flowerets

1/2

cup reduced-fat ranch dressing

1

medium yellow bell pepper, cut into thin 1-inch strips (1 cup)

1

medium green bell pepper, cut into thin 1-inch strips (1 cup)

1/2

cup thinly sliced halved red onion

1

can (14 ounces) artichoke hearts, drained and cut into fourths

1

cup shredded reduced-fat Cheddar cheese (4 ounces)

• 1 Place beets in 1 1/2-quart saucepan; add just enough water to cover beets. Heat to boiling; reduce heat to low. Cover and simmer 8 to 12 minutes or until beets are tender; drain. Rinse with cold water; drain.
• 2 Layer broccoli, 1/4 cup of the dressing, the yellow bell pepper, cooked beets, green bell pepper, onion and artichokes in 1 1/2-quart glass bowl. Top with cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.
• 3 Just before serving, top with remaining 1/4 cup dressing. To serve, use long-handled serving spoons to reach all layers.