Honey Peanut Butter Yogurt Crunch End of Summer Picnic Salad

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This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.

This month the Stonyfield Clean Plate Club is partnering with Justin’s Peanut Butter, a small batch nut butter company dedicated to community involvement and sustainable practices while creating delicious, high quality products.

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Justin’s products are available online and in grocery stores nationwide. Since first bite several years ago, I’ve been a fan of Justin’s Maple Almond Butter.  It’s a jar in my normal rotation for eating with carrot sticks and apple slices, or making adult “ants on a log” smearing a spoonful onto a piece of celery and adding dried cranberries or blueberries.  And I can officially report that Dark Chocolate Peanut Butter Cups make a great treat after a long shopping trip. [Thanks, Target check out aisle.]

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When it came time to combine the super powers of Stonyfield and Justin’s, I decided to pair Stonyfield Plain Greek Yogurt and Justin’s Honey Peanut Butter.  PROTEIN POWER!!!

This recipe is ridiculously simple and can easily be customized depending on your needs. [Next time I want to add coconut flakes and chai seeds!] It is a colorful, FREGGIE-FILLED side dish that makes a great table addition at your end of summer picnic.  The leftovers keep really well in the fridge, making this one of my favorite recent bring-to-work lunches, too. Toss in some diced grilled chicken and serve with mixed greens: office lunch upgrade!!

PEANUT BUTTER YOGURT CRUNCH PICNIC SALAD

Honey Peanut Butter Yogurt Crunch End of Summer Picnic Salad

Ingredients

  • ½ cup Stonyfield Plain Greek Yogurt
  • 2 Tablespoons Justin’s Honey Peanut Butter
  • 2 Tablespoons honey
  • 3 cups diced apples [I prefer a small dice for this salad]
  • 2 cups shredded carrots
  • ½ cup golden raisins [we love Trader Joe’s California Gold Raisins!]

Instructions

  • In a small bowl, whisk together yogurt, peanut butter and honey until well combined.
  • In a large bowl, toss together diced apples [I used a mix of granny smith, gala and red delicious!], shredded carrots, and raisins.
  • Poor yogurt mixture over salad ingredients and fold until well coated. Store in refrigerator until ready to serve.

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  1. Pingback: Recipe Wednesday: Flavorful Salad Recipes

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