Vegetarian 7-Layer Salad recipe

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Ingredients

8 ounces mesclun salad greens
4 green onions, thinly sliced
2 cups cooked beets, sliced
6 hard-boiled eggs, thickly sliced
1 small red onion, peeled and thinly sliced
1 (10 ounce) package frozen petite peas, partially thawed
8 ounces shredded Cheddar cheese
1 cup sour cream
¾ cup fat-free half-and-half
8 ounces crumbled blue cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 (6 ounce) package chow mein rice noodles

Nutrition Info

671.6 calories
carbohydrate: 36.9 g
cholesterol: 298.4 mg
fat: 43.7 g
fiber: 6.2 g
protein: 34.2 g
saturatedFat: 23.3 g
servingSize: -
sodium: 1466 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place greens in a clear glass serving bowl, sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.

  2. Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.

  3. Top with rice noodles just before serving.

Recipe Yield

8 cups

Recipe Note

A sophisticated layered salad that travels well. It provides a vegetarian with a complete meal at a cook-out where meat is being served. Non-vegetarians love it as well!

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