Spinach, Orange, and Fennel Salad
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.
Ingredients
| 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) |
Directions
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.