From the Pantry Butler kitchen
Garden Orchard Salad
Fresh veggies, peanuts, and apples give this crunchy salad a refreshing flavor, and it is coated with non-fat vanilla yogurt for creaminess. USDA MyPlate Kitchen — Fix it Fresh! Recipe Series — Kansas State University Research and Extension (public domain), via myplate.food
Ingredients
- 1 1/2 cups broccoli florets — coarsely chopped
- 1/2 cup carrots — grated
- 1/2 cup cauliflower — coarsely chopped
- 1/2 cup apple — chopped, cored and diced, not peeled
- 1/4 cup green onion — sliced
- 1/2 cup nonfat vanilla yogurt
- 1/4 cup unsalted, dry-roasted peanuts — chopped
Method
- Wash your hands with soap and water.
- Mix all ingredients together in a serving bowl.
- Cover and refrigerate for 2 hours or longer to allow flavors to blend.
- Serve cold.
- Cover and refrigerate leftovers within 2 hours.
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