Garden Orchard Salad

USDA Mixing Bowl

1/4 of recipe

A fast and simple salad that's great to make with kids.

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1 1/2 cups broccoli florets (coarsely chopped)

1/2 cup carrot (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)


Cutting board
Large bowl
Mixing spoon
Sharp knife
Vegetable peeler


1. Wash your hands and work area.

2. Mix all ingredients together in serving bowl.

3. Cover and refrigerate for 2 hours or longer to allow flavors to blend. Serve cold.

4. Cover and refrigerate leftovers within 2 hours.


Try substituting peanuts with other favorite nuts or seeds like almonds, cashews, or sunflower seeds.

More About Cauliflower

How to Select

Choose cauliflower with compact, creamy white curds and bright green, firmly attached leaves. Avoid brown spots or loose sections that are spread out.

How to Store

Refrigerate cauliflower in a plastic bag up to 5 days.

How to Prepare

Trim off brown spots. Rinse with cold water. Remove leaves. Turn upside down, cut stem where florets are joined and separate. Eat raw: Add to salads, or have as a snack with dip. Eat cooked: Boil, steam, or saut. Add to casseroles, egg dishes, soups, stews, and pasta dishes.