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 tablespoons extra virgin olive oil||Salt and pepper to taste|
|Juice of 1/2 orange||2 cups baby spinach leaves|
|Zest of 1 orange||1 bulb fennel, cored and thinly sliced|
|1 tablespoon pure maple syrup||2 navel oranges, peeled and sliced|
|1 cup organic fat-free french vanilla yogurt||1/2 cup 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. Makes 4 servings.