Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a typical Spanish-style salad, but it would go well with almost any menu. -Lillian Julow, Gainesville, FL Ingredients:
2 cups thinly sliced red onion (about 1 large) |
3 large navel oranges (about 5 pounds) |
3 cups thinly sliced fennel bulb (about 1 pound) |
1/4 cup loosely packed fresh mint leaves |
3 tablespoons plain fat-free yogurt |
2 tablespoons frozen orange juice concentrate, thawed |
2 tablespoons red wine vinegar |
1 teaspoon coriander seeds, toasted and crushed |
4 teaspoons extravirgin olive oil |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
2. Carefully remove rind and white pithy part of rind from oranges; discard rind and pith. Cut each orange in half vertically; remove white pithy core portion, and discard. Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing.
3. Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves. Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine. Drizzle evenly over salad; serve immediately.
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