Life

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. …

For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.

 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. 

Servings
2-cup serving

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

  • Serving Size Serves 4
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g