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RECIPES

Kale Salad with Beets, Oranges & Hazelnuts

servings
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Ingredients

2 cups Orange zest
1/4 cups Orange juice
2 cups Honey Dijon mustard
1-1/2 qt. Navel orange segments, chopped
1-1/2 qt. Kale, stems and ribs removed, thinly sliced, packed
2-1/2 qt. Beets, peeled, cut into matchsticks
1/3 cups Red onions, slivered
1/2 cups Hazelnuts, toasted, chopped

Instructions

Preparation Steps
  • Mix
    Orange zest, juice, mustard and dressing until well blended.
  • Toss
    Oranges, kale, beets and onions in large bowl. Add dressing mixture; mix lightly. Refrigerate at least 1 hour.
  • Sprinkle
    Salad with nuts just before serving.
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