Layered Vegetable Salad

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

  • Prep Time 25 min
  • Total Time 4 hr 40 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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