Layered Vegetable Salad

Treat your family with this tasty salad, layered with vegetables - a perfect side dish.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 100
Fat 1 1/2g
Saturated Fat 1/2g
Sodium 410mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup

Calories: 100
Calories from Fat: 10),

% Daily Value

Total Fat: 1 1/2g; 1 1/2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 410mg; 410%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 6g 6% Sugars 6g 6% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 80%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 25 min
Total Time 4 hr 25 min
Servings 8

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.

Did You Know?

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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.

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We calculated the nutrition of this recipe at the time it was created on 09/13/2011. NOTE: We do not include optional ingredients in our calculations.