Orange, Beet & Spinach Salad

Orange, Beet & Spinach Salad
Yield:
24 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
baby spinach leaves 2-1/4 lb. [1 kg] 1-1/2 gal. [6 L]
canned whole rosebud beets, drained, quartered 1 lb. [760 g] 4-1/2 cups [1125 mL]
red onions, thinly sliced 10-1/2 oz. [300 g] 3 cups [750 mL]
navel oranges, segmented 15 oz. [425 g] 2-1/4 cups [550 mL]
walnut pieces, toasted 9 oz. [255 g] 2-1/4 cups [550 mL]
Kraft Raspberry Vinaigrette 8 fl oz 1 cup [250 mL]
baby spinach leaves 3/4 lb. [340 g] 2 qt. [2 L]
canned whole rosebud beets, drained, quartered 9 oz. [255 g] 1-1/2 cups [375 mL]
red onions, thinly sliced 3-1/2 oz. [100 g] 1 cup [250 mL]
navel oranges, segmented 5 oz. [140 g] 3/4 cup [175 mL]
walnut pieces, toasted 3 oz. [85 g] 3/4 cup [175 mL]
Kraft Raspberry Vinaigrette 2-3/4 fl oz 1/3 cup [75 mL]

Directions

For each serving: Toss 1 cup (250 mL) spinach with about 3 Tbsp. (45 mL) beets, 2 Tbsp. (30 mL) onions and about 1-1/2 Tbsp. (22 mL) each oranges and nuts.

Drizzle with about 1-3/4 tsp. (8 mL) vinaigrette; mix lightly.

Kraft Kitchens Tips

Substitute
Substitute pecans or pine nuts for the walnuts.

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Nutritional Information
Calories
 120
Total fat
 8 g
Saturated fat
 0.5 g
Cholesterol
 0 mg
Sodium
 200 mg
Carbohydrate
 10 g
Dietary fibre
 3 g
Sugars
 6 g
Protein
 4 g
Vitamin A
 50 %DV
Vitamin C
 40 %DV
Calcium
 6 %DV
Iron
 15 %DV