Kale Salad with Beets, Oranges & Hazelnuts

• 2 navel oranges Safeway 1 lb For $0.79 thru 02/09
• 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

1. Zest enough peel from 1 orange to measure 2 tsp.
2. ; mix with dressing and mustard.
3. Remove and discard remaining peel and white pith from both oranges.
4. Holding oranges over small bowl to catch the juice, cut the oranges into segments; chop segments.
5. Toss oranges, reserved orange juice, kale, beets, onions and dressing mixture in large bowl; mix lightly.
6. Refrigerate 1 hour.
7. Add nuts just before serving; toss lightly.

oranges, italian dressing, honey, kale leaves, beet, slivered red onions, hazelnuts

Taken from www.kraftrecipes.com/recipes/kale-salad-beets-oranges-hazelnuts-139346.aspx (may not work)