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

Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing
Photo by Randy Mayor

Ingredients

  • ¼ cup loosely packed fresh mint leaves
  • 3 large navel oranges (about 5 pounds)
  • 2 tablespoons red wine vinegar
  • ½ teaspoon sea salt
  • 2 cups thinly sliced red onion (about 1 large)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons frozen orange juice concentrate, thawed
  • + 15 more ingredients
    • 2 cups thinly sliced red onion (about 1 large)
    • 1 teaspoon coriander seeds, toasted and crushed
    • 3 cups thinly sliced fennel bulb (about 1 pound)
    • 1 teaspoon coriander seeds, toasted and crushed
    • 2 tablespoons red wine vinegar
    • 4 teaspoons extravirgin olive oil
    • 3 tablespoons plain fat-free yogurt
    • ¼ cup loosely packed fresh mint leaves
    • 3 tablespoons plain fat-free yogurt
    • 2 tablespoons frozen orange juice concentrate, thawed
    • 3 cups thinly sliced fennel bulb (about 1 pound)
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper
    • 3 large navel oranges (about 5 pounds)
    • 4 teaspoons extravirgin olive oil

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 in...

View full recipe at My Recipes

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