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-cooked egg and garnished with roasted sunflower seeds and alfalfa sprouts.

California Harvest Salad

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-cooked, quartered
2 tablespoons roasted sunflower seeds, garnish
1/2 cup alfalfa sprouts, garnish

1. Mix yogurt, orange juice concentrate and salt to blend.
2. Add remaining ingredients except eggs, kale, sunflower seeds and alfalfa sprouts and toss well.
3. Line serving plates with kale leaves and garnish with 6 egg quarters. Mound salad mixture in center.
4. Garnish with sunflower seeds and alfalfa sprouts.

Makes 4 servings.

Recipe provided courtesy of Chino Valley Ranchers.