This recipe uses simple ingredients and is super quick and easy to make. Whip up this healthy salad for lunch or dinner. Tip: Using leftover rice ensures this recipe is ready in minutes. Makes: 2 servings
1 1/2 cups broccoli florets, blanched
1 cup cooked rice, enriched white or whole grain brown
1 cup shredded carrots
1/4 cup dried cranberries
1 apple, cored and sliced
1/4 cup walnut halves
1/4 cup low-fat plain yogurt, more or less, to taste
Cook rice according to package directions. Cool completely.
Fill a medium saucepan with water. Bring water to boil over medium-high heat. Add broccoli florets and blanch; about 3-4 minutes (Don’t overcook. You want vibrantly green, crisp-tender broccoli). Remove florets with a slotted spoon and immediately place into ice-cold water to stop the cooking process. When cooled, drain and place on a paper towel to remove excess moisture.
In a large bowl, add cooked rice, broccoli florets, shredded carrots, cranberries, apple, and walnuts. Stir in plain low-fat yogurt, to taste, and mix until all ingredients are coated. Divide mixture into two bowls. Serve and enjoy!