Impress guests with this elegant Autumn Beet Salad served on lettuce-covered plates! You can't beat the beets, but toasted walnuts and Granny Smith apples add a fragrant appeal to this Autumn Beet Salad.
What You Need
Original recipe yields 4 servings
1 can (15 oz.) whole beets, drained, cut into 1-inch pieces
1 medium Granny Smith apple or other tart apple, chopped
1 cup PLANTERS Walnut Pieces, toasted
1 small bulb fennel, coarsely chopped
1/2 cup prepared KRAFT Zesty Italian Dressing
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Let's Make It
Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover.
Refrigerate several hours or until chilled.
Serve on lettuce-covered plates.
Serve with baked chicken or fish and cooked seasonal squash.
Substitute 1/2 cup sliced celery for the chopped fennel.
How to Toast Nuts
Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To toast nuts, spread them in single layer in shallow baking pan. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.