Layered Vegetable Salad

Layered Vegetable Salad

Layer, refrigerate and serve. What could be easier for a simple vegetable salad!

Prep Time

25

Minutes

Total Time

4:40

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Simple Substitution
This colorful salad is best made the evening before your big meal. To make preparation easier, use a 16-ounce can of sliced beets, thoroughly drained, instead of cooking fresh beets.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 135
    • (Calories from Fat 55),
    • (Saturated Fat 6g,),
  • Cholesterol 5mg;
  • Sodium 680mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 5g,
  • Protein 9g;
Exchanges:
  • 3 Vegetable;
  • 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.