All hale kale!

Marilyn Bergen of Cawston won second place in Ambrosia apple contest for this salad recipe

  • Feb. 17, 2014 5:00 a.m.



Cawston’s Marilyn Bergen was excited to hear recently that she won second place in a national recipe contest that featured the Ambrosia apple, which originated in Cawston on the farm of Wilfred and Sally Mennell.

Bergen’s prize was a juicer, something she says will see a lot of use.

“I was surprised to find out I’d won second place,” Bergen said, “I think it helped me that most people put in dessert recipes. The recipe was supposed to have a healthy element to it as well, which helped.”


Bergen’s recipe – Ambrosia Kale Salad – uses a leafy green vegetable that appears to gaining popularity due to its high content of vitamins.

Kale grows well in the Similkameen, and overwinters too.

“We weren’t very familiar with it, but started growing it on our farm and we’re starting to eat it more,” Bergen said of the vegetable. She prepares her salad with Cawston – grown walnuts.

“They are beautiful nuts, easy to open and come out in nearly whole pieces,” she said.

Kale has a tendency to be tough, but can be served by removing tough veins from the leaves and sautéing them in olive oil.



Ambrosia Kale Salad


• 4 cups packed raw kale torn into small pieces



• 2 large Ambrosia apples cut into small wedges (save 1/4 cup for dressing)



• 3/4 cup roasted walnuts (save 1/4 cup for dressing)



• 1/2 cup raisins



• 1 cup thinly sliced celery



• 2 tbsp. lemon juice



• 2 tbsp. honey



• 2 tbsp. Dijon mustard




• 2 tbsp. water



• 1/4 tsp. sea salt



• 1/4 tsp. black pepper






• In a large bowl put kale, apples, walnuts, raisins, and celery. Toss thoroughly.



• In a blender put the 1/4-cup of apples, 1/4 cup of walnuts, lemon juice, honey, mustard, water, sea salt and pepper. Blend well.



• Pour the dressing over the kale mixture. Adjust the amount you use depending on your taste preference.



Put into a salad bowl for serving.