Carrot & Beet Salad with Walnuts

75 6 servings, 1 cup (250 mL) each
Recipe By
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Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

6 servings, 1 cup (250 mL) each

What You Need

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Make It

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  • Combine carrots and beets in large bowl.
  • Whisk dressing, orange zest, juice and mustard until blended. Add to carrot mixture; toss to coat. Refrigerate 1 hour or until chilled.
  • Add onions and nuts just before serving; mix lightly.

Substitute

For a change of pace, substitute pistachios for the toasted walnuts.

Shortcut

Prepare using bagged cut-up carrots purchased in the produce section of your supermarket. Or, substitute 3-1/2 cups broccoli slaw for the carrots.

Servings

  • 6 servings, 1 cup (250 mL) each

Healthy Living

Diet Exchange

  • 1 Fats

Nutrition Bonus

The carrots in this colourful salad provide an excellent source of vitamin A.

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 90
% Daily Value
Total fat 5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 120mg
Carbohydrate 11g
Dietary fibre 2g
Sugars 7g
Protein 2g
   
Vitamin A 60 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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