Harvard Beet Salad

7 ingredients
8 steps

Ingredients

  • 1 Tbsp. granulated sugar substitute
  • 1-1/2 tsp. corn starch
  • 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
  • 1 Tbsp. Heinz Distilled White Vinegar
  • 3 beets (1 lb./450 g), cooked, cut into 1/2-inch pieces
  • 8 cups torn mixed salad greens
  • 2 green onions, chopped

Directions

  1. 1
    Mix sugar substitute and corn starch in medium saucepan.
  2. 2
    Add 2 Tbsp.
  3. 3
    dressing and vinegar; cook and stir 2 min.
  4. 4
    or until clear and thickened.
  5. 5
    Remove from heat.
  6. 6
    Add beets; stir to evenly coat.
  7. 7
    Cool.
  8. 8
    Toss salad greens with onions and remaining dressing in large bowl; top with beet mixture.

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