Layered Christmas Vegetable Salad|
The first time I had a version of this salad it was served with a huge amount of ranch dressing, bacon bits, and cheddar cheese which totally hid the flavor of the vegetables and coated the beautiful colors in this salad. While that made it more kid-friendly (and more friendly for those who actually like ranch dressing I suppose!) after some tweaking I made this version which allows the fresh flavor and colors of the vegetables to shine through. Although if you prefer you can make it with your favorite dressing - Caesar, ranch, or garden French style dressings are some we have used in the past depending on the tastes of our guests with good results. The vegetable ingredients are pretty flexible - if you prefer not to use asparagus just add more broccoli or vice versa, etc. I typically use canned and frozen vegetables for this dish to save time, but you can steam fresh beets, asparagus, and broccoli if you can find good fresh produce locally.
1 16-ounce can sliced beets, drained
1 16-ounce bag frozen asparagus spears, thawed and drained
1/2 cup diced red onion
1 16-ounce bag frozen broccoli florets, thawed and drained
2 medium red bell peppers, cut into strips
1 cup Italian dressing (regular or low fat)
In a large clear glass bowl layer the beets, then asparagus, then red onion, then broccoli, and finally top with the bell peppers. Pour about half of the dressing over the top and cover tightly. Refrigerate for at least 3 hours and up to a day before serving with the remaining dressing on the side.
Makes 8 servings.
Preparation Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours, 10 minutes