Layered Vegetable Salad

Layered Vegetable Salad

Treat your family with this tasty salad, layered with vegetables - a perfect side dish. 8 (3/4-cup) servings

Prep Time

25

Minutes

Total Time

4:25

Hrs:Mins

Makes

8

(3/4-cup)

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
  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.
Makes 8 (3/4-cup) servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Ingredient Substitution
Canned diced beets can be used in place of the fresh beets.
Healthy Hint
To reduce the fat in each serving of this salad by about 14 grams, use low-fat ranch dressing and reduced-fat Cheddar cheese.
Make It Special
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:

1 Serving (3/4 Cup)
  • Calories 110
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 400mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 5g,
    • Sugars 6g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.