Califonia Bountiful
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Kale sprouts and apple salad

Kale sprouts and apple salad


2 tbsp. olive oil
1 (6-oz.) bag Kalettes
1/2 Granny Smith apple, sliced
1/2 red onion, thinly sliced
2 sprigs tarragon, freshly picked
2 tbsp. unseasoned rice vinegar
Freshly ground pepper, to taste
3 tbsp. crumbled blue cheese


Kale sprouts offer a colorful combination of purple stems and green leaves with a purple hue. Their true colors shine through in this crunchy, healthful salad created by Monterey chef Tony Baker.


Add olive oil to a large, heated sauté pan. Quickly sauté Kalettes in oil, approximately 30 seconds, then transfer to a serving bowl. Toss with apple, onion, tarragon, vinegar and pepper. Top with blue cheese.

Serves 2