Spanish Salad Of Oranges, Fennel, Red Onion, And Mint With Dressing

• 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

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

red onion, oranges, fennel bulb, mint leaves, yogurt, orange juice concentrate, red wine vinegar, coriander seeds, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/spanish-salad-of-oranges-fennel-red-onion-mint-with-dressing (may not work)