Fennel, Beet, and Citrus Salad with Yogurt Dressing

Vegetarian Times

4-servings

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.  Enjoy compliments of the Vegetarian Times.