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Crunchy Kale Salad with Yogurt Vinaigrette
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-
Prep
10
min
-
Total
10
min
-
Servings
4
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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 Greek 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
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Steps
-
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.
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-
Make this salad a meal by topping with sliced cooked chicken breast.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 330
- Calories from Fat
- 260
- Total Fat
- 28g
- 44%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 250mg
- 10%
- Potassium
- 230mg
- 6%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 8g
- Protein
- 3g
- Vitamin A
- 80%
- 80%
- Vitamin C
- 80%
- 80%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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