Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

"This is a typical Spanish-style salad, but it would go well with almost any menu." -Lillian Julow, Gainesville, FL

Lillian Julow, Gainesville, Florida
Recipe by Cooking Light November 2006

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Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.

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  • 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.

Nutrition Facts

163 calories; calories from fat 19%; fat 3.5g; saturated fat 0.5g; mono fat 2.3g; poly fat 0.4g; protein 3.4g; carbohydrates 32.8g; fiber 7g; cholesterol 0mg; iron 1.3mg; sodium 241mg; calcium 134mg.
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