Ingredients
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 eggs, hard-cooked, quartered
2 tablespoons roasted sunflower seeds, garnish
1/2 cup alfalfa sprouts, garnish
Preparation
- 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.
