Crisp apples, tart cherries, and the crunch of sunflower seeds make this salad wonderful, wrapped up inside a collard green. Enjoy a great boost of energy and flavor from these superfoods.

Recipe by our farm chef, Carly Silberman

Yield 12 pieces

Ingredients

  • 6 Collard Green Leaves
  • 2 Apples, preferably different varieties
  • 1/4 cup Dried Cherries
  • 1/4 cup Raw Sunflower Seeds
  • 4 Chives, snipped up
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Plain Yogurt
  • 2 tsp Lemon Juice
  • 1/4 tsp Salt

Directions

  1. Thoroughly wash and dry collard green leaves. Place one leaf on a cutting board. With a pairing knife, gently cut to remove stem, going about half way up the center of the leaf. Repeat with all leaves. Set aside.
  2. Core and dice apples, leaving skin on. Place into a mixing bowl. Add dried cherries, sunflower seeds, and snipped chives.
  3. In a separate bowl, combine mayonnaise, yogurt, lemon juice, salt, and pepper. Stir into a smooth paste. Pour over cut apple mixture and fold with spatula until evenly incorporated.
  4. Start with one collard leaf, placing the shinier side of the leaf facing down on the cutting board. Place a generous scoop of Waldorf salad at the top center of the leaf. Fold the top of the leaf down over the salad and roll once. Next, fold in the sides and gently roll the remaining leaf, like a burrito. Once rolled, place seam side down and slice in half. Repeat with other leaves.