Chopped, cooked chayotes are tossed with rice, orange sections and pecan halves and then drizzled with creamy dressing to make this tasty cold salad.
What You Need
Original recipe yields 12 servings
3 cups cooked long-grain white rice
1-1/2 cups peeled cubed chayote s (1 inch), cooked
1 navel orange, sectioned
1/2 cup PLANTERS Pecan Halves, toasted
1 stalk celery, sliced
3/4 cup KRAFT Thousand Island Dressing
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Let's Make It
Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
Refrigerate 3 hours.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
How to Prepare Chayote
Peel chayote with vegetable peeler. They often ooze a sticky substance when peeled. They can be peeled under running water or simply rinse after peeling. Place on cutting board and cut down the middle and then into quarters. Scoop seed pieces using a spoon. Cut into desired size pieces.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 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.