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
1/2 cup alfalfa sprouts

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

Nutrition per serving: Calories 282, Protein 14g, Carbohydrates 37g, Fiber 4.4g, Fat 10g, Cholesterol 319mg, Sodium 149mg, Iron 2.5mg