Kale Salad with Yogurt-Mint Dressing

• 1 bunch kale, washed, stems removed and cut into thin ribbons
• 1/4 cup Plain 2% Chobani Greek Yogurt
• 1 tablespoon fresh lemon juice
• 1 cloves garlic, minced
• 1 tablespoon fresh mint leaves, chopped
• salt and pepper, to taste
• 1/3 cup grated Parmesan

Place the kale in a large bowl.  In another bowl, whisk together the following 4 ingredients.  Season with salt and pepper.  Add the dressing to the kale and toss until completely coated.  Add the Parmesan and toss to combine.

Taste for seasoning and add more salt and pepper, if desired.