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Kale Salad with Beets, Oranges & Hazelnuts
Kale Salad with Beets, Oranges & Hazelnuts

Kale Salad with Beets, Oranges & Hazelnuts

4 Review(s)
Healthy Living
Cook Minutes 1 Hr 20 Min
Prep : 20 Min Cook: 1 Hr
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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Step 1
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.
Step 2
Toss oranges, reserved orange juice, kale, beets, onions and dressing mixture in large bowl; mix lightly. Refrigerate 1 hour.
Step 3
Add nuts just before serving; toss lightly.
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Variation
Prepare using Kraft Calorie-Wise Balsamic Vinaigrette Dressing and/or slivered almonds or chopped pecans.
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Substitute
3 or 4 tangerines, mandarin oranges or clementines for the navel oranges.
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Make Ahead
Salad can be refrigerated overnight before tossing with nuts and serving.
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Nutrition
Calories
90
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 0.4 g
2 %
Cholesterol 0 mg
Sodium 130 mg
5 %
Total carbohydrate 11 g
4 %
Dietary fibre 2 g
8 %
Sugars 5 g
Protein 3 g
Vitamin A
50 %
Vitamin C
100 %
Calcium
6 %
Iron
8 %
Servings
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.
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