Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing
This is a typical Spanish-style salad, but it would go well with almost any menu.Yield: 6 servings (serving size: about 1 cup)
|2 cups||thinly sliced red onions (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|
Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
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.
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.