Soups & Salads

Festive Layered Salad

Prep Time: 15 min  |  Servings: 8  |  Calories: 344
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Festive Layered Salad
Prep Time
15 min

Taste the colors of the rainbow with this vibrant salad recipe featuring beautiful and delicious ingredients such as shredded carrots, pickled beets, baby peas and Sargento® Shredded Cheddar Jack Cheese. Top things off with a drizzle of ranch dressing and crunchy croutons and dig in!

  • 1 can (16 oz.) julienned pickled beets, well drained
  • 2 cups (6 oz.) shredded carrots
  • 4 cups (4 oz.) spinach leaves, torn
  • 2 cups (8 oz.) Sargento® Shredded Cheddar Jack Cheese, divided
  • 2 cups halved cherry tomatoes
  • 1 pkg. (10 oz.) frozen baby peas, thawed
  • 1-1/3 cups Ranch salad dressing
  • 1/2 tsp. pepper
  • Herb or garlic croutons (optional)
  1. Arrange in layers in large glass serving bowl: beets, carrots, spinach, 1 cup cheese, tomatoes and peas.
  2. Combine salad dressing and pepper; spoon evenly over top. Sprinkle remaining cheese over dressing. Cover with plastic wrap; chill 2 to 12 hours before serving. Sprinkle with croutons, if desired, before serving.

Serving Size 8

Calories 344

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 23.60g 38%
Sat. Fat 7.50g 38%
Mono Unsat. Fat 2.50g
Poly Unsat. Fat 0.40g
Cholesterol 30mg 9%
Sodium 683mg 34%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 20%
Sugars 0g
Protein 10g
Vitamin A 657RE
Vitamin C 17mg 28%
Calcium 243mg 24%
Iron 2mg 11%