Crunchy Kale Salad with Yogurt Vinaigrette

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.

  • prep time 10 min
  • total time 10 min
  • ingredients 11
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    390mg
    390%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    1g
    1%
      Sugars
    5g
    5%
    ),
    Protein
    4g
    4%
    ;
    % 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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