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 yogurt
non-fat vanilla
1/4 cup peanuts
unsalted
dry-roasted (chopped)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 106 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 44 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Total Sugars | 8 g |
| Added Sugars included | 3 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 77 mg |
| Iron | 1 mg |
| Potassium | 324 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Garden Orchard Salad. Recipe source: Fix it Fresh! Recipe Series Kansas State University Research and Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.