Recipe for Orange, Yogurt and Fennel Salad
The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 6 large Florida navel oranges
- 2 thinly sliced red onion (about 1 large)
- 3 plain fat-free yogurt
- 1 extra virgin olive oil
- 2 red wine vinegar
- 1/2 ground coriander, toasted
- 3 thinly sliced fennel bulb (about 1 pound, thinly sliced)
- 2 orange juice concentrate
- 1/4 loosely packed fresh mint leaves (thinly sliced)
- 1/4 freshly ground black pepper
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