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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

Description

"This Is A Typical Spanish-style Salad, But It Would Go Well With Almost Any Menu." -Lillian Julow, Gainesville, FL

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