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Crunchy Kale Salad with Yogurt Vinaigrette

Prep time 10 mins
Yield 4 servings
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.

Ingredients

  • Kale
  • 1 bunch kale with stems removed
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Yogurt Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup Yoplait® Greek 100 vanilla yogurt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons coarse-grained Dijon mustard
  • 1 teaspoon finely chopped garlic
  • Topping
  • 1/4 cup Nature Valley™ oats 'n honey protein granola
  • 1/4 cup dried cranberries

How to Make It

  1. 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.

  2. In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.

  3. Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.

  4.  

  5. Serving Size: 1 Serving

  6. 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 ;

  7. % Daily Value*: Vitamin A 110%; Vitamin C 70%; Calcium 8%; Iron 6%;

  8. 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

  9.  

  10. *Percent Daily Values are based on a 2,000 calorie diet.