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Fiesta Salad with Creamy Orange Dressing

Fiesta Salad with Creamy Orange Dressing recipe
photo by:kraft
This beautiful salad showcases both seasonal fruits and vegetables all in one recipe.
20 min
1 hr 20 min
12 servings, 1 cup each
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What You Need

 seedless oranges, divided
cup  KRAFT Real Mayo Mayonnaise
Tbsp.  sugar
medium  jicama, cut into matchlike sticks
 Granny Smith apples, thinly sliced
large  beets, cooked, peeled and cut into wedges
cup   pomegranate seeds
cup  coarsely chopped PLANTERS Walnuts, toasted

Make It

GRATE zest from 1 orange; place in small bowl. Holding oranges over same bowl, section all oranges, reserving juice in bowl. (See Tip.) Set orange sections aside.

ADD mayo and sugar to juice mixture; mix well.

PLACE jicama in center of platter; surround with oranges, apples and beets. Drizzle with mayo mixture. Top with pomegranate seeds and nuts.

Kraft Kitchens Tips

How to Section Oranges
Use a sharp paring knife to cut a 1/2-inch-thick slice off both ends of each orange. Cut the peel and white pith away from the oranges, using a downward cutting motion following the shape of the fruit. Place each peeled orange on its side, then cut down along the membrane on both sides of each section to remove the fruit.
How to Cook Fresh Beets
Cook the beets in boiling water 35 to 40 min. or until tender. Drain, then plunge in cold water; cool completely. Slice off stems and rootlets, then slip off the skins before cutting into wedges and using as directed.
How to Slice Apples
Cut apples into quarters; remove core from each quarter. Starting at the narrow end, cut quarters crosswise into thin slices. For bigger slices, cut quarters lengthwise.
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