Greens, Grapes and Granola Breakfast Salad

• 1 small head kale, stemmed and torn into bite-size pieces, or 8 cups baby kale
• 2 limes
• Kosher salt
• 2 tablespoons virgin or extra-virgin coconut oil
• 1/2 cup plain yogurt
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground flaxseeds, optional
• 1 teaspoon honey
• 1 heart of romaine, cut into bite-size pieces
• 2 Granny Smith apples, cut into bite-size pieces
• 1 cup green grapes, halved lengthwise
• 1/2 cup of your favorite granola
• 1/2 cup loosely packed fresh parsley leaves

1. Put the kale in a large bowl, add the juice of 1 lime and a large pinch of salt, and rub the juice and salt into the kale with your hands.
2. Let sit in the refrigerator overnight to tenderize.
3. Melt the coconut oil in a microwave-safe small bowl in the microwave in 30-second increments, stirring in between.
4. Whisk the oil with the yogurt, 1/2 the zest and all the juice of the remaining lime, 2 tablespoons water, vinegar, flaxseeds if using, honey and 1/2 teaspoon salt in a small bowl.
5. Add the romaine, apples, grapes, granola and parsley to the bowl of kale.
6. Toss with the dressing to combine.
7. Taste and adjust the seasoning with salt if needed.
8. Divide among 4 serving bowls, and serve.

head kale, limes, kosher salt, virgin, plain yogurt, apple cider vinegar, ground flaxseeds, honey, heart of romaine, apples, green grapes, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/greens-grapes-and-granola-breakfast-salad.html (may not work)