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Salads & sides

Autumn Beet Salad

Autumn Beet Salad recipe
photo by:kraft
Chopped fennel and toasted walnuts add a fragrant appeal to this elegant Autumn Beet Salad. Served on lettuce-covered plates, it's sure to impress.
20 min
3 hr 20 min
4 servings
Magazine Acquisition

What You Need

can  (16 oz.) whole beets, drained, cut into 1-inch pieces
medium  Granny Smith apple or other tart apple, chopped
cup  PLANTERS Walnut Pieces, toasted
small  bulb fennel, coarsely chopped
cup  prepared GOOD SEASONS Italian Dressing Mix

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.

Kraft Kitchens Tips

Serving Suggestion
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.
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