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Citrus, Beet & Spinach Salad

Citrus, Beet & Spinach Salad

Prep Time:

10 min

Total Time:

10 min

Makes:

8

What You Need

1 pkg. (284 g) baby spinach leaves

1 can (14 fl oz/398 mL) whole rosebud beets, drained, quartered

2 large navel oranges, sectioned

1 small red onion, thinly sliced

3/4 cup walnut pieces, toasted

1/2 cup KRAFT SIGNATURE Raspberry Vinaigrette Dressing

Make It

TOSS all ingredients except dressing in large bowl.

ADD dressing; mix lightly. Serve immediately.

Kraft Kitchens Tips

Substitute

Substitute pecan pieces or pine nuts for the walnuts.

K:25528v1ec:83091

(21)

Rated

by giardino on 2/21/2009
" A lovely combination of flavors for chicken or fish side and it's visually pleasing! I prefer pecans to walnuts myself and if you don't have canned beets, pickled beets can be used and also add a bit more zing! Easy but it looks like you went to a lot of work!"

See All Ratings & Comments

See All Ratings and Comments

Nutritional Information

Serving Size = 1-1/4 cups (300 mL)

Nutritional Information

Calories

140

Total fat

9 g

Saturated fat

1 g

Cholesterol

0 mg

Sodium

140 mg

Carbohydrate

15 g

Dietary fibre

4 g

Sugars

8 g

Protein

4 g

Vitamin A

35 %DV

Vitamin C

70 %DV

Calcium

6 %DV

Iron

15 %DV

Diabetes Food Choices

1/2 Carbohydrates + 1-1/2 Fats

Nutrition Bonus

Complement your meal with this sophisticated side-dish salad. As a bonus, the spinach is an excellent source of vitamin A and the oranges are an excellent source of vitamin C.