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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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
8 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

672 calories; protein 34.2g 68% DV; carbohydrates 36.9g 12% DV; fat 43.7g 67% DV; cholesterol 298.4mg 100% DV; sodium 1466mg 59% DV. Full Nutrition
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