Harvard Beet Salad

• 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

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

sugar substitute, corn starch, italian dressing, white vinegar, beets, green onions

Taken from www.kraftrecipes.com/recipes/harvard-beet-salad-127037.aspx (may not work)