Prep: 15 minutes

Makes: 4 servings

6 cups (1.5 L) stemmed shredded kale
1/3 cup pumpkin seeds
1/3 cup dried cranberries

Dressing:

1/3 cup Mango White Balsamic
1/4 cup Greek Yogurt
2 tbsp Lemon Olive Oil
2 tbsp lemon juice
2 tbsp minced red onion
1 tbsp Dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and freshly ground pepper

In a small bowl, whisk together the Mango Balsamic, Greek yogurt, Lemon Fused Olive Oil, lemon juice, red onion, Dijon, garlic, salt and pepper

Place kale in a large bowl, toss with ¾ of the dressing mixture.

Transfer to a serving bowl. Sprinkle with pumpkin seeds and dried cranberries. Drizzle with the last of the dressing, and serve.