Kale Salad with Beets, Oranges & Hazelnuts

• 2 Tbsp. orange zest
• 1 cup orange juice
• 1/2 cup honey Dijon mustard
• 2 cups Kraft Calorie-Wise Zesty Italian Dressing
• 1-1/2 qt. navel orange segments, chopped
• 1-1/2 gal. kale, stems and ribs removed, thinly sliced, packed
• 2-1/2 qt. beets, peeled, cut into matchsticks
• 1-1/3 cups red onions, slivered
• 2 cups hazelnuts, toasted, chopped

1. Mix orange zest, juice, mustard and dressing until well blended.
2. Toss oranges, kale, beets and onions in large bowl.
3. Add dressing mixture; mix lightly.
4. Refrigerate at least 1 hour.
5. Sprinkle salad with nuts just before serving.

orange zest, orange juice, honey, italian dressing, orange segments, kale, beets, red onions, hazelnuts

Taken from www.kraftrecipes.com/recipes/kale-salad-beets-oranges-hazelnuts-158815.aspx (may not work)