Garden Orchard Salad
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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)
Instructions
- 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.
Nutrition
| Calories | 106 |
|---|---|
| Protein | 5 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 44 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Fix it Fresh! Recipe Series Kansas State University Research and Extension