California Harvest Salad
A salad of green apple, prunes, celery and green onion tossed with an orange yogurt dressing and served on a bed of kale with wedges of hard-boiled egg and garnished with roasted sunflower seeds and alfalfa sprouts.
1/2 cup unflavored nonfat yogurt
3 tablespoons orange juice concentrate, thawed
1/2 teaspoon salt
2 cups green apples, diced
1/2 cup prunes, chopped
1 cup celery, thinly sliced
1/3 cup green onion, sliced
4 each kale leaves
6 Large Chino Valley fresh eggs, hard-boiled and quartered
2 tablespoons roasted sunflower seeds, for garnish
1/2 cup alfalfa sprouts, for garnish
- Mix yogurt, orange juice concentrate and salt to blend.
- Add remaining ingredients except eggs, kale, sunflower seeds and alfalfa sprouts and toss well.
- Line serving plates with kale leaves and garnish with 6 egg quarters. Mound salad mixture in center.
- Garnish with sunflower seeds and alfalfa sprouts.
Makes 4 servings.
Recipe provided courtesy of Chino Valley Ranchers.