Spinach, Beet & Goat Cheese Salad

Spinach, Beet & Goat Cheese Salad
Yield:
24 servings, 1 salad (290 g) each

Ingredients

Ingredients Weights Measures
baby spinach leaves, loosely packed 4 lb. [1.8 kg] 18 qt. [18 L]
ruby beets, cooked, thinly sliced 4-1/2 lb. [2 kg] 3 qt. [3 L]
goat cheese, crumbled 2-1/4 lb. [1 kg] 4-1/2 cups [1125 mL]
red onions, very thinly sliced 1-1/2 lb. [675 g] 4-1/2 cups [1125 mL]
coarsely chopped walnuts, toasted 17 oz. [480 g] 3 cups [750 mL]
dried cranberries 17 oz. [480 g] 3 cups [750 mL]
Pure Kraft Refrigerated Raspberry Poppyseed Dressing 1-1/2 lb. [675 g] 3 cups [750 mL]
baby spinach leaves, loosely packed 2-1/2 oz. [70 g] 3 cups [750 mL]
ruby beets, cooked, thinly sliced 3 oz. [85 g] 1/2 cup [125 mL]
goat cheese, crumbled 1-1/2 oz. [45 g] 3 Tbsp. [45 mL]
red onions, very thinly sliced 1 oz. [30 g] 3 Tbsp. [45 mL]
coarsely chopped walnuts, toasted 2/3 oz. [20 g] 2 Tbsp. [30 mL]
dried cranberries 2/3 oz. [20 g] 2 Tbsp. [30 mL]
Pure Kraft Refrigerated Raspberry Poppyseed Dressing 1 oz. [30 g] 2 Tbsp. [30 mL]

Directions

For each serving: Combine 3 cups (750 mL) spinach, 1/2 cup (125 mL) beets, 3 Tbsp. (45 mL) each cheese and onions, and 2 Tbsp. (30 mL) each nuts and cranberries.

Transfer to serving bowl; drizzle with 2 Tbsp. (30 mL) dressing. Serve immediately.

Kraft Kitchens Tips

Make it To-Go
Assemble single-serving of salad in base of each to-go container. Serve each with 45-mL pouch of dressing.
Variation
Prepare using golden beets or a mixture of ruby and golden beets; substituting pecans or almonds for the walnuts; and/or substituting feta cheese for the goat cheese.
Beet Options
Prepare using roasted or boiled fresh beets, or well-drained canned beets.

569933 : 139186

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Nutritional Information
Calories
 460
Total fat
 29 g
Saturated fat
 7 g
Cholesterol
 20 mg
Sodium
 540 mg
Carbohydrate
 36 g
Dietary fibre
 7 g
Sugars
 27 g
Protein
 16 g
Vitamin A
 110 %DV
Vitamin C
 50 %DV
Calcium
 15 %DV
Iron
 30 %DV