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)Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: myrecipes.com
