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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.

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  • Prep Time 10 min
  • Total Time 10 min
  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Make this salad a meal by topping with sliced cooked chicken breast.

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View Full Nutrition Information

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.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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