Fennel, Beet, and Citrus Salad with Yogurt Dressing

Name: Fennel, Beet, and Citrus Salad with Yogurt Dressing
Ingredients: 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

10 ingredients

7 steps

Ingredients

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

Directions

1

To make Dressing: Blend yogurt, Parmesan, vinegar, oil, and brown sugar in blender until smooth.
2

Season with salt and pepper, if desired, and stir in chives.
3

To assemble Salad: Toss salad greens and fennel with 3 Tbs.
4

dressing in large bowl.
5

Toss beets with remaining Dressing in small bowl.
6

Just before serving, stir beets into salad.
7

Break up orange slices into bite-size pieces, sprinkle atop salad, and serve.