Orange-Fennel Autumn Salad with Citrus-Yogurt Dressing

Orange-Fennel Autumn Salad with Citrus-Yogurt Dressing

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From: Diabetic Living Magazine

The creamy citrus dressing on this healthy autumn-inspired salad brings out the intense flavors of sweet fennel and bold radicchio.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ⅓ cup mayonnaise
  • ⅓ cup plain yogurt
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon Pernod liqueur (see Tip)
  • 1 medium fennel bulb, leaves reserved for garnish
  • 4 ounces fresh baby spinach, stems removed (about 3 cups spinach lightly packed)
  • 3 cups torn radicchio
  • 3 seedless oranges or clementines, peeled and thinly sliced

Preparation

  • Prep

  • Ready In

  1. For dressing, stir together mayonnaise, yogurt, orange juice concentrate, and Pernod in a small bowl.
  2. Core and thinly slice fennel bulb (you should have about 2½ cups fennel).
  3. Arrange the fennel, spinach, radicchio, and oranges (or clementines) in a straight-sided, large glass compote or trifle bowl. Serve with dressing. If desired, garnish with reserved fennel leaves.
  • Tip: If you don't have Pernod on hand, or would rather not use liqueur in the dressing, you can substitute a tablespoon of frozen orange juice concentrate.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 123 calories; 8 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 2 g protein; 43 mcg folate; 4 mg cholesterol; 6 g sugars; 1,457 IU vitamin A; 41 mg vitamin C; 70 mg calcium; 0 mg iron; 85 mg sodium; 379 mg potassium
  • Nutrition Bonus: Vitamin C (68% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: 1

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