Spinach, Orange and Fennel Salad with Maple Yogurt Vinaigrette
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.