Crunchy Kale Salad with Yogurt Vinaigrette

Name: Crunchy Kale Salad with Yogurt Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 bunch kale with stems removed; 1/4 cup olive oil; 1/4 teaspoon salt; 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; 1/4 cup Nature Valley™ oats 'n honey protein granola; 1/4 cup dried cranberries

(0)

0 Questions

Write a Review
Ask a Question

Betty Crocker Kitchens

Updated Feb 12, 2020

Crunchy Kale Salad with Yogurt Vinaigrette

(0)

0 Questions

Write a Review
Ask a Question

Prep Time 10 min
Total 10 min
Servings 4
Ingredients 11

Pin
Keep Screen On

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

Instructions

Step
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.
Step
2

In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
Step
3

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

Nutrition

330 Calories

28g Total Fat

3g Protein

14g Total Carbohydrate

8g Sugars

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

% Daily Value*:

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;