Kale and Fruit Slaw

48 4-oz. portions Yield


  • 3 lb. Markon Shredded Kale
  • 1½ lb. Markon Red Delicious Apples, cored, quartered and thinly sliced
  • 1½ lb. Cantaloupe, trimmed and sliced into ¼” pieces
  • 1½ lb. Blueberries
  • 2¼ lb. Markon Strawberries, trimmed and sliced
  • 1½ lb. Markon Seedless Green Grapes, halved
  • 1½ lb. Blood Orange Vinaigrette Dressing, placed in a squeeze bottle
  • 12 oz. GFS Sliced Almonds, toasted
  • 1½ c. GFS Shelled Roasted Salted Sunflower Seeds


1. Place 1 oz. of kale in stainless-steel mixing bowl. Add ½ oz. each of apples, cantaloupe, blueberries, and grapes to the kale. Add ¾ oz. strawberries. Drizzle ½ oz. of blood orange vinaigrette over the top of the salad mixture. Toss together until blended.

2. Place in a chilled salad bowl. Sprinkle ¼ oz. of almonds and ½ Tbsp. of sunflower seeds over the top of the salad.