Carrot & Beet Salad with Walnuts

Carrot & Beet Salad with Walnuts
Yield:
24 servings, 1-1/2 cups (375 mL) each

Ingredients

Ingredients Weights Measures
carrots, peeled, cut into 2-1/2-inch-long matchsticks 3.75 lb. [1.7 kg] 5-1/4 qt. [5.25 L]
beets, peeled, cut into 2-1/2-inch-long matchsticks 3.75 lb. [1.7 kg] 3-3/4 qt. [3.75 L]
Kraft Balsamic Vinaigrette Dressing 1-1/2 cups [375 mL]
orange zest 24 g 2 Tbsp. [30 mL]
Fresh orange juice 3/4 cup [175 mL]
Dijon mustard 2 oz. [60 g] 1/4 cup [50 mL]
scallions, thinly sliced 4.5 oz. [130 g] 2 cups [500 mL]
walnuts, toasted, chopped 6 oz. [170 g] 1-1/2 cups [375 mL]
carrots, peeled, cut into 2-1/2-inch-long matchsticks 10 oz. [285 g] 3-1/2 cups [875 mL]
beets, peeled, cut into 2-1/2-inch-long matchsticks 10 oz. [285 g] 2-1/2 cups [625 mL]
Kraft Balsamic Vinaigrette Dressing 1/4 cup [50 mL]
orange zest 4 g 1 tsp. [5 mL]
Fresh orange juice 2 Tbsp. [30 mL]
Dijon mustard 10 g 2 tsp. [10 mL]
scallions, thinly sliced 0.75 oz. [20 g] 1/3 cup [75 mL]
walnuts, toasted, chopped 1 oz. [30 g] 1/4 cup [50 mL]

Directions

Combine carrots and beets in large bowl.

Whisk dressing, orange zest, juice and mustard until blended. Add to carrot-beet mixture; toss to coat. Refrigerate 1 hour or until chilled. (Salad can be prepared at this point up to 2 days ahead.)

Add scallions and nuts just before serving; mix lightly.

Kraft Kitchens Tips

Substitute
Substitute chopped pistachios for the walnuts.
Shortcut
Use packaged carrot coleslaw to speed up preparation.
Variation
Use packaged broccoli slaw instead of the carrots.

571892 : 157599

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Nutritional Information
Calories
 180
Total fat
 11 g
Saturated fat
 1.5 g
Cholesterol
 0 mg
Sodium
 320 mg
Carbohydrate
 18 g
Dietary fibre
 5 g
Sugars
 11 g
Protein
 3 g
Vitamin A
 120 %DV
Vitamin C
 25 %DV
Calcium
 4 %DV
Iron
 8 %DV