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." -Lillian Julow, Gainesville, FL

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

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

Preparation

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.

Nutritional Information

Calories:

163 (19% from fat)

Fat:

3.5g (sat 0.5g,mono 2.3g,poly 0.4g)

Protein:

3.4g

Carbohydrate:

32.8g

Fiber:

7g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

241mg

Calcium:

134mg