• Kale Salad with Beets, Oranges & Hazelnuts

Kale Salad with Beets, Oranges & Hazelnuts

80 8 servings, 1 cup (250 mL) each
Recipe By
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Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

8 servings, 1 cup (250 mL) each

What You Need

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Make It

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  • 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.

Variation

Prepare using Kraft Calorie-Wise Balsamic Vinaigrette Dressing and/or slivered almonds or chopped pecans.

Substitute

3 or 4 tangerines, mandarin oranges or clementines for the navel oranges.

Make Ahead

Salad can be refrigerated overnight before tossing with nuts and serving.

Servings

  • 8 servings, 1 cup (250 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1 Fats

Nutrition Bonus

This colourful salad provides an excellent source of vitamin A thanks to the kale leaves.

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 90
% Daily Value
Total fat 5g
Saturated fat 0.4g
Cholesterol 0mg
Sodium 130mg
Carbohydrate 11g
Dietary fibre 2g
Sugars 5g
Protein 3g
   
Vitamin A 50 %DV
Vitamin C 100 %DV
Calcium 6 %DV
Iron 8 %DV

* 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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