Citrus and Spinach Salad with Creamy Lemon Dressing
"Yields: 10 servings | Serving Size: 1 cup salad and 1-1/2 tablespoons dressing | Calories: 318 | Previous Points: 7 | Points Plus: 9 | Total Fat: 23 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 1 mg | Sodium: 113 mg | Carbohydrates: 26 g | Dietary Fiber: 4 g | Sugars: 14 g | Protein: 7 g..."
INGREDIENTS
•
3 to 4 large beets
•
1 bulb fennel
•
2 oranges (navel or blood oranges)
•
2 pink grapefruits
•
2 packages baby arugula, mesclun ( sometimes called spring greens mix), or baby spinach
•
2 radishes, thinly sliced
•
1 small red onion, thinly sliced
•
2 cups shelled, unsalted, untoasted pistachios
•
3 tablespoons honey
•
1/3 cup fresh lemon juice (juice from about 4 lemons)
•
2 teaspoons lemon zest
•
1 clove garlic, minced
•
1 teaspoon Dijon mustard
•
1/4 teaspoon salt
•
Freshly ground black pepper, to taste
•
1/2 cup extra virgin olive oil
•
1/2 cup nonfat or lowfat Greek yogurt
ADVERTISEMENT