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.

  • 4Servings



  • 3 Tbs. 2% Greek yogurt
  • 3 Tbs. grated Parmesan cheese
  • 2 Tbs. cider vinegar
  • 2 Tbs. olive oil
  • 1 tsp. light brown sugar
  • 1 1/2 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 1/4-inch-thick-half-moons
  • 2 large oranges, peeled and sliced into 1/2-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.

Nutrition Information

  • Calories: 180
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 4 mg
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 134 mg
  • Sugar Content: 16 g