Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.
In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.
Serving Size: 1 Serving
Calories 270 (Calories from Fat 190), Total Fat 21g (Saturated Fat 3g,Trans Fat 0g ), Cholesterol 0mg, Sodium 390mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 5g ), Protein 4g ;
% Daily Value*: Vitamin A 110%; Vitamin C 70%; Calcium 8%; Iron 6%;
Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
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