Thanks to contributing editor Lauren White for sharing this recipe!
6 cups spinach leaves
1 fresh orange, peeled and segmented
1 tart apple, thinly sliced
1 small red onion, thinly sliced
1 cup plain, nonfat yogurt
2 tablespoons honey (or agave nectar)
Wash and dry spinach, remove stems. Arrange spinach, orange segments, apple and onion slices onto plates. In a small bowl, combine yogurt and honey; whisk until smooth. Spoon over salads.
From “The Encyclopedia of Foods.”