Made with simple ingredients, this sweet and tangy salad is full of Vitamins C and E and beta-carotene- powerful antioxidants that increase the production of infection-fighting cells and antibodies.
| 2 | tbsp | extra virgin olive oil |
| Juice of 1/2 orange | ||
| zest of 1 orange | ||
| 1 | tbsp | pure maple syrup |
| 1 | c | Stonyfield Organic Fat Free French Vanilla Yogurt |
| Salt and pepper to taste | ||
| 2 | c | baby spinach leaves |
| 1 | bulb fennel (cored and thinly sliced) | |
| 2 | navel oranges (peeled and sliced) | |
| 1⁄2 | c | pepitas (shelled pumpkin seeds) |
In a medium bowl, whisk together oil, orange juice, zest, maple syrup, yogurt, salt and pepper.
Set dressing aside.
Divide spinach equally between 4 salad plates.
Arrange an even amount of fennel and orange segments on each plate.
Sprinkle with pepitas and top with dressing.