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

Spanish-salad-ck-1545802-l

Course Salads

Ingredients in this Recipe

1 teaspoon coriander seeds, toasted and crushed
1/2 teaspoon sea salt
1/4 cup loosely packed fresh mint leaves
1/4 teaspoon freshly ground black pepper
2 cups thinly sliced red onion (about 1 large)
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons red wine vinegar
3 cups thinly sliced fennel bulb (about 1 pound)
3 large navel oranges (about 5 pounds)
3 tablespoons plain fat free yogurt
4 teaspoons extravirgin olive oil

Recipe Preparation

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