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Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing

Randy Mayor
Yield 6 servings (serving size: about 1 cup)
"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

Nutrition Information

  • calories 163
  • caloriesfromfat 19 %
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 3.4 g
  • carbohydrate 32.8 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 241 mg
  • calcium 134 mg

How to Make It

  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.