Fennel, Beet and Citrus Salad with yogurt

Vegetarian Times



  • 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


  • 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.  Enjoy compliments of the Vegetarian Times.