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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.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
4 servings
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What You Need

1
can  (16 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 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
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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