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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 ?
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.
Kraft Kitchen Tips!
For a change of pace, substitute pistachios for the toasted walnuts.
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.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 120 mg
Total carbohydrate 11 g
Dietary fibre 2 g
Sugars 7 g
Protein 2 g
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.