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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
Dressing
- 3 Tbs. 2% Greek yogurt
- 3 Tbs. grated Parmesan cheese
- 2 Tbs. cider vinegar
- 2 Tbs. olive oil
- 1 tsp. light brown sugar
- 11/2 Tbs. finely chopped chives or green onion
Salad
- 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
Preparation
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