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 T extra virgin olive oil
- Juice of 1/2 orange
- zest of 1 orange
- 1 T 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)
Calories: 310, Calories from Fat: 160, Total Fat: 18g, Saturated Fat: 2.5g, Sodium: 90mg, Total Carbohydrate: 31g, Dietary Fiber: 5g, Sugars: 18g, Protein: 9g, Vitamin A: 15%, Vitamin C: 100%, Calcium: 15%, Iron: 15%
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.