Crunchy Kale Salad with Yogurt Vinaigrette

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

Minutes

Total Time

10

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make this salad a meal by topping with sliced cooked chicken breast.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    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.