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Fennel, Beet, and Citrus Salad with Yogurt Dressing

 A dressing made with Greek yogurt and Parmesan cheese offers tart-and-creamy satisfaction with much less fat than a typical ranch-style dressing. Wait until the last minute to stir the beets into the salad—this will prevent the whole dish from turning pink. 

Ingredients: 

Ingredient Set Name: 

Dressing

Ingredients: 

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3 Tbs. 2% Greek yogurt
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3 Tbs. grated Parmesan cheese
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2 Tbs. cider vinegar
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2 Tbs. olive oil
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1 tsp. light brown sugar
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1½ Tbs. finely chopped chives or green onion

Ingredient Set Name: 

Salad

Ingredients: 

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1 7-oz. bag romaine blend salad greens
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1 large head fennel, thinly sliced (2 cups)
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1 8-oz. pkg. cooked beets, sliced into ¼-inch-thick half-moons
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2 large oranges, peeled and sliced into ½-inch-thick rounds

Instructions: 

 1. To make Dressing: Blend yogurt, Parmesan, vinegar, oil, and brown sugar in blender until smooth. Season with salt and pepper, if desired, and stir in chives. 

2. To assemble Salad: Toss salad greens and fennel with 3 Tbs. Dressing in large bowl. Toss beets with remaining Dressing in small bowl. Just before serving, stir beets into salad. Break up orange slices into bite-size pieces, sprinkle atop salad, and serve.

Nutrition Information: 

Calories: 
180
Protein: 
5 g
Total Fat: 
8 g
Saturated Fat: 
2 g
Carbohydrates: 
24 g
Cholesterol: 
4 mg
Sodium: 
134 mg
Fiber: 
5 g
Sugar: 
16 g
Yield: 
Serves 4