Layered Vegetable Salad

 

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.