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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

SandiMcMc's Review

barbi3142
January 01, 2012
I made this salad as a part of our Cooking Light Virtual Supper Club. Here is the blog link - http://whistlestopcooking.blogspot.com/2011/02/cooking-light-heart-healty-red-food.html - The lightness of the mint, the cirtus, and fennel are flavors that blend beautifully. This is a great spring time salad. I served it with grilled salmon for a heart healthy meal. Y'all enjoy ~ Sandi

barbi3142's Review

SandiMcMc
October 03, 2011
I made a lot of changes to this salad. The dressing was very good. I made the dressing as directed. I used mixed spring greens, green onion, mint, and oranges. The salad was very tasty and the dressing very light.