Harvard Beet Salad
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Healthy Living
42 Min
Prep : 10 Min Cook: 32 Min
Tender mixed greens are topped with green onions and cooked beets for a colourful and fresh green salad. Feel free to dress up this beet salad with some crumbled feta or toasted nuts.
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4 Servings
Original recipe yields 4 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.
1
1 Tbsp. granulated sugar substitute
2
1-1/2 tsp. corn starch
3
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
4
1 Tbsp. Heinz Distilled White Vinegar
5
3 beets (1 lb./450 g), cooked, cut into 1/2-inch pieces
6
8 cups torn mixed salad greens
7
2 green onions, chopped
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How do I make it ?
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Step 1
Mix sugar substitute and corn starch in medium saucepan. Add 2 Tbsp. dressing and vinegar; cook and stir 2 min. or until clear and thickened. Remove from heat. Step 2
Add beets; stir to evenly coat. Cool. Step 3
Toss salad greens with onions and remaining dressing in large bowl; top with beet mixture. Kraft Kitchen Tips!
Special Extra
For extra flavour, top salad with 3 Tbsp. Kraft Feta with Oregano, Sun Dried Tomatoes & Cracked Peppercorns Cheese.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value
Fat 0.5 g
Saturated fat 0.1 g
1 %
Cholesterol 0 mg
Sodium 360 mg
15 %
Carbohydrate 19 g
Fibre 5 g
Sugars 12 g
Protein 3 g
Vitamin A
40 %
Vitamin C
10 %
Calcium
2 %
Iron
15 %
Servings
4 servings, 2 cups (500 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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