Name: Vegetarian 7-Layer Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 cups
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

Directions

Step 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.

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Step 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.
Step 3

Top with rice noodles just before serving.

Nutrition Facts

Per Serving:

672 calories; protein 34.2g; carbohydrates 36.9g; fat 43.7g; cholesterol 298.4mg; sodium 1466mg. Full Nutrition

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Ingredients

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