Fennel, Beet, and Citrus Salad with Yogurt Dressing

• 3 Tbs. 2% Greek yogurt
• 3 Tbs. grated Parmesan cheese
• 2 Tbs. cider vinegar
• 2 Tbs. olive oil
• 1 tsp. light brown sugar
• 1 1/2 Tbs. finely chopped chives or green onion
• 1 7-oz. bag romaine blend salad greens
• 1 large head fennel, thinly sliced (2 cups)
• 1 8-oz. pkg. cooked beets, sliced into 1/4-inch-thick half-moons
• 2 large oranges, peeled and sliced into 1/2-inch-thick rounds

1. To make Dressing: Blend yogurt, Parmesan, vinegar, oil, and brown sugar in blender until smooth.
2. Season with salt and pepper, if desired, and stir in chives.

yogurt, parmesan cheese, cider vinegar, olive oil, light brown sugar, chives, head fennel, beets, oranges

Taken from www.vegetariantimes.com/recipe/fennel-beet-and-citrus-salad-with-yogurt-dressing/ (may not work)