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
Preparation
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.
In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.
