Vegetarian 7-Layer Salad - cooking recipe

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
3/4 cup fat-free half-and-half
8 ounces crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (6 ounce) package chow mein rice noodles

Preparation

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.