Shake up your salad routine with this Spiralized Beet & Orange Salad recipe that includes navel oranges, feta cheese, arugula, beets, fennel and walnuts.
What do I need ?
Original recipe yields 8 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 beet, peeled
2 navel oranges
1/4 cup Kraft Italian Zesty Lime Dressing
1/3 cup Cracker Barrel Crumbled Feta Cheese
4 cups tightly packed arugula
1 small fennel bulb, trimmed, thinly sliced
1/2 cup coarsely chopped walnuts, toasted
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How do I make it ?
Use spiral slicer to cut beet into thin spaghetti-like strands; place in cold water. Let stand 10 min.
Meanwhile, cut peels off oranges, then cut oranges (between membranes) into sections while holding oranges over small bowl to reserve the juices. Add 2 Tbsp. reserved orange juice to blender. Discard any remaining orange juice. Add dressing and cheese to blender; blend until almost smooth.
Drain beets; pat dry with paper towels. Cut into bite-size pieces. Cut orange sections in half. Toss arugula with beets, oranges, fennel, nuts and dressing mixture in large bowl just before serving.
Kraft Kitchen Tips!
Substitute kohlrabi for the fennel.
If you don't have a spiral slicer, you can instead use a sharp knife to cut the beet into thin matchlike sticks.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 150 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 5 g
Protein 3 g
8 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.