Cranberry Kale Salad
Cranberry Kale Salad
Sunflower seeds and dried cranberries top this kale salad for a colorful and flavorful dish.s
- 6 cups curly kale (cut into pieces, rinsed, and spun dry)
- 1 cup dried cranberries (divided)
- 1/2 cup sunflower seeds (roasted and low in sodium)
- 1/2 cup nonfat plain yogurt
- 3 tablespoons red wine vinegar
- 1 tsp poppy seeds
- 2 tsp Ranch dressing
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Place the kale in a large mixing bowl. Add the dressing and half of the cranberries. Toss together. Place in a serving or salad bowl. Top with the remainder of the cranberries and the sunflower seeds. Serve immediately or chill up to 1 day for later use.
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Cracked pepper or red pepper flakes add a nice finish when serving, too.