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2 navel oranges
1/2 cup Kraft Calorie-Wise Zesty Italian Dressing
2 Tbsp. honey Dijon mustard
245 g kale leaves, stems and ribs removed, thinly sliced (about 6 cups)
1 beet, peeled, cut into matchlike sticks
1/4 cup slivered red onions
1/2 cup coarsely chopped hazelnuts
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How do I make it ?
Zest enough peel from 1 orange to measure 2 tsp.; mix with dressing and mustard. Remove and discard remaining peel and white pith from both oranges. Holding oranges over small bowl to catch the juice, cut the oranges into segments; chop segments.
Toss oranges, reserved orange juice, kale, beets, onions and dressing mixture in large bowl; mix lightly. Refrigerate 1 hour.
Add nuts just before serving; toss lightly.
Kraft Kitchen Tips!
Prepare using Kraft Calorie-Wise Balsamic Vinaigrette Dressing and/or slivered almonds or chopped pecans.
3 or 4 tangerines, mandarin oranges or clementines for the navel oranges.
Salad can be refrigerated overnight before tossing with nuts and serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 0.4 g
Cholesterol 0 mg
Sodium 130 mg
Carbohydrate 11 g
Fibre 2 g
Sugars 5 g
Protein 3 g
8 servings, 1 cup (250 mL) 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.