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!
Preparation Time
20 mins
Total Time
20 mins
Calories
672 Calories
Recipe Instructions
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.
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.
Ingredients
½ teaspoon salt
1 cup sour cream
½ teaspoon ground black pepper
8 ounces shredded Cheddar cheese
4 green onions, thinly sliced
8 ounces crumbled blue cheese
8 ounces mesclun salad greens
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
