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 caloriescarbohydrate: 36.9 gcholesterol: 298.4 mgfat: 43.7 gfiber: 6.2 gprotein: 34.2 gsaturatedFat: 23.3 gservingSize: -sodium: 1466 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian 7-Layer Salad
Directions
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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.
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.
Top with rice noodles just before serving.