Mixed Greens & Beet Salad

Revised 2018 Apr 17

6 servings


10 ounces mandarin oranges
8 cups mixed salad greens
1/2 cup almonds
1 teaspoon toasted sesame oil
1 cup cooked chicken, cubed
1/2 cup red onion, thinly sliced
1/4 cup Kraft Signature Raspberry Vinaigrette Dressing
14 ounces whole rosebud beets, drained, sliced


Drain the oranges, reserving 2 Tbsp. liquid. Mix reserved liquid with dressing.

Sauté the almonds in a teaspoon of sesame oil until begining to darken. Cool and coarsly chop.

Tear the greens into bite sized pieces and combine with nuts, onion, and chicken in large bowl.

Add dressing mixture and toss lightly then evenly distribute oranges and beets just before serving:

If the oranges are of the 'healthy' variety then they will likely be packed in pear juice or some other nearly neutral liquid. It will not make a substantial contribution to the vinaigrette.Added chicken to make it one dish lunch, changed the almonds from baked, and used fresh not canned beets.Serve with some toasted slices of red fife bread with your favourite cheese melted over (try old cheddar and gouda)

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