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Carrot & Beet Salad with Walnuts
Carrot & Beet Salad with Walnuts

Carrot & Beet Salad with Walnuts

3 Review(s)
Healthy Living
Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 large carrots, cut into 2-1/2-inch-long matchsticks (about 3-1/2 cups)
1 large beet, cut into 2-1/2-inch-long matchsticks (about 2-1/2 cups)
1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
1 tsp. zest and 2 Tbsp. juice from 1 orange
1 tsp. Heinz Dijon Mustard
2 green onions, thinly sliced
1/4 cup chopped toasted walnuts
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How do I make it ?
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Step 1
Combine carrots and beets in large bowl.
Step 2
Whisk dressing, orange zest, juice and mustard until blended. Add to carrot mixture; toss to coat. Refrigerate 1 hour or until chilled.
Step 3
Add onions and nuts just before serving; mix lightly.
Kraft Kitchen Tips!
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Substitute
For a change of pace, substitute pistachios for the toasted walnuts.
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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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
90
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 0.5 g
3 %
Cholesterol 0 mg
Sodium 120 mg
5 %
Total carbohydrate 11 g
4 %
Dietary fibre 2 g
8 %
Sugars 7 g
Protein 2 g
Vitamin A
60 %
Vitamin C
20 %
Calcium
2 %
Iron
4 %
Servings
6 servings, 1 cup (250 mL) each
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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