Festive Layered Salad
INGREDIENTS
- 1 can (16 oz.) julienned pickled beets, well drained
- 2 cups (6 oz.) shredded carrots
- 4 cups (4 oz.) spinach leaves, torn
- 2 cups (8 oz.) Sargento® Fancy Shredded Cheddar Jack Cheese, divided
- 2 cups halved cherry tomatoes
- 1 pkg. (10 oz.) frozen baby peas, thawed
- 1-1/3 cups Ranch salad dressing
- 1/2 tsp. pepper
- Herb or garlic croutons (optional)
DIRECTIONS
- 1
Arrange in layers in large glass serving bowl: beets, carrots, spinach, 1 cup cheese, tomatoes and peas.
- 2
Combine salad dressing and pepper; spoon evenly over top. Sprinkle remaining cheese over dressing. Cover with plastic wrap; chill 2 to 12 hours before serving. Sprinkle with croutons, if desired, before serving.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: None minutes
- Yield: Serves: 8
HELPFUL HINTS
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 357
Total Fat 24.8g
Saturated Fat 7.5g
Trans Fat 2.7g
Polyunsaturated Fat 0.4g
Cholesterol 27g
Sodium 818g
Carbohydrates 25g
Protein 10g
Dietary Fiber 5g
Vitamin A 657g
Vitamin C 17g
Calcium 237g
Iron 2g
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