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Root Vegetable Slaw with Curried Bistro Dressing

Root Vegetable Slaw with Curried Bistro Dressing
 
Yield:
16 servings, 3/4 cup each

Ingredients

Ingredients Weights Measures
fresh red beets, julienne cut 12.8 oz. 2 cups
fresh yellow beets, julienne cut 12.8 oz. 2 cups
butternut squash, julienne cut 10 oz. 2 cups
fresh parsnips, julienne cut 9.4 oz. 2 cups
fennel, julienne cut 7.8 oz. 2 cups
fresh turnips, julienne cut 7.4 oz. 2 cups
Italian parsley sprigs 2 oz. 1 cup
fennel fronds, rough chop - 1 cup
Curried Bistro Dressing 32 fl oz 1 qt.

Directions

COMBINE ingredients.

Kraft Kitchens Tips

How to Julienne the Vegetables
Use a mandolin to cut the vegetables into similar-size pieces.
K:63588v01:145686
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Nutritional Information

Nutrition Information

Calories
 310
Total fat
 27 g
Saturated fat
 4.5 g
Cholesterol
 25 mg
Sodium
 450 mg
Carbohydrate
 15 g
Dietary fiber
 4 g
Sugars
 6 g
Protein
 3 g
Vitamin A
 50 %DV
Vitamin C
 35 %DV
Calcium
 8 %DV
Iron
 10 %DV