nutritional information

Per 2-cup serving :

  • 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

Fennel, Beet, and Citrus Salad with Yogurt Dressing

Serves 4

30 minutes or fewer

 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. 
  • 3 Tbs. 2% Greek yogurt
  • 3 Tbs. grated Parmesan cheese
  • 2 Tbs. cider vinegar
  • 2 Tbs. olive oil
  • 1 tsp. light brown sugar
  • 1½ Tbs. finely chopped chives or green onion
  • 1 7-oz. bag romaine blend salad greens
  • 1 large head fennel, thinly sliced (2 cups)
  • 1 8-oz. pkg. cooked beets, sliced into ¼-inch-thick half-moons
  • 2 large oranges, peeled and sliced into ½-inch-thick rounds

 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.
November/December 2010 p.34

you might also like