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Categories:
olive oil salt vinaigrette olive oil Yoplait red wine vinegar lemon juice coarse-grained Dijon garlic topping Valley cranberries
Viewed: 51 - Published at: 9 years agoIngredients
- 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(R) 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 ValleyTM oats 'n honey protein granola
- 1/4 cup dried cranberries
Method
- 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.
- Serving Size: 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 ;
- % 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
