Serves 4
108 cal · 135 min
Garden Orchard Salad
Recipe GLPRd9e9aa0ce05a95
A refreshing and wholesome salad combining fresh vegetables with crisp apple and creamy yogurt dressing. Chopped broccoli, cauliflower, and grated carrots are tossed with diced apple, green onion, nonfat vanilla yogurt, and roasted peanuts for a satisfying crunch and naturally sweet flavor. Perfect as a side dish or light lunch.
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Ingredients
1½ cups broccoli florets, coarsely chopped
½ cup carrots, grated
½ cup cauliflower florets, coarsely chopped
½ cup apple, cored and diced with skin intact
¼ cup green onion, sliced
½ cup nonfat vanilla yogurt
¼ cup unsalted dry-roasted peanuts, chopped
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
In a large serving bowl, combine the chopped broccoli florets, grated carrots, and chopped cauliflower florets.
Add the diced apple with its skin, sliced green onion, and nonfat vanilla yogurt to the vegetable mixture.
Gently toss all ingredients together until well combined and evenly coated with the yogurt dressing.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and develop.
Just before serving, stir in the chopped roasted peanuts to maintain their crunch, then serve the salad cold.
Store any leftovers in a covered container in the refrigerator and use within 2 days for best quality.
