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

Ingredients

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

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...

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