Shake up your salad routine with this Spiralized Beet and Orange Salad recipe that includes navel oranges, feta cheese, arugula, beets, fennel and walnuts.
What You Need
Original recipe yields 8 servings
1 beet, peeled
2 navel oranges
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/3 cup ATHENOS Traditional Crumbled Feta Cheese
4 cups tightly packed arugula
1 small fennel bulb, trimmed, thinly sliced
1/2 cup coarsely chopped PLANTERS Walnuts, toasted
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Let's 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.
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*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup 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.