Name: Kale Salad with Creamy Herb Dressing
Ingredients: ¼ Cup Chobani® Whole Milk Plain Greek Yogurt; 2 Teaspoon minced garlic; 1 Tablespoon diced shallots; 2 Tablespoon white balsamic vinegar; 2 Teaspoon Dijon mustard; ¼ Teaspoon kosher salt; ½ Teaspoon freshly ground black pepper; ¼ Cup grapeseed oil; 2 Tablespoon extra-virgin olive oil; 1 Tablespoon fresh chopped oregano; ¼ Cup fresh chopped parsley; 1 Tablespoon fresh chopped dill; 8 ounces baby kale; 1 sliced avocado; 1 Cup orange segments; 1 Cup cooked quinoa; 1 Cup thinly shaved fennel; ¼ Cup toasted pumpkin seeds

We love this dressing for almost any green salad, but especially on soft baby kale with shaved fennel, orange segments, quinoa, and crunchy pumpkin seeds. Its pretty green color comes from fresh dill and parsley.

Creamy herb dressing

Chobani® Whole Milk Plain Greek Yogurt

minced garlic

diced shallots

white balsamic vinegar

 Dijon mustard

 kosher salt

 freshly ground black pepper

 grapeseed oil

extra-virgin olive oil

 fresh chopped oregano

fresh chopped parsley

 fresh chopped dill

Kale salad

baby kale

 sliced avocado

orange segments

 cooked quinoa

 thinly shaved fennel

toasted pumpkin seeds

In a food processor, combine garlic, shallot, vinegar, mustard, salt, and pepper. Process until smooth, and slowly add oils in a steady stream. Add herbs and yogurt, and process until fully incorporated. Transfer to a sealable container and refrigerate until ready to serve.

Add all salad components to a large bowl and toss with dressing until evenly coated. Divide salad evenly into 4 bowls and serve.

Kale Salad with Creamy Herb Dressing

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