Kale Salad with Beets, Oranges & Hazelnuts

1. 1

   Zest enough peel from 1 orange to measure 2 tsp.

2. 2

   ; mix with dressing and mustard.

3. 3

   Remove and discard remaining peel and white pith from both oranges.

4. 4

   Holding oranges over small bowl to catch the juice, cut the oranges into segments; chop segments.

5. 5

   Toss oranges, reserved orange juice, kale, beets, onions and dressing mixture in large bowl; mix lightly.

6. 6

   Refrigerate 1 hour.

7. 7

   Add nuts just before serving; toss lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.