Recipe for Orange, Yogurt and Fennel Salad

Salads Surprising Flavors for Your Palate

Some salads bring the tastes of spring to the table, while others pick up the savory notes of autumn for their inspiration. Fennel, high in vitamin C and minerals, is an anise-flavored relative of carrots and dill, with a satisfying crunch and slightly sweet aroma, and is a classic foil for juicy orange bits. The intoxicating aroma of fresh mint, the floral notes of coriander seed (from the same plant as cilantro) and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.

Orange, Yogurt and Fennel Salad

Recipe courtesy of
  • Chef Edwin Cabrera

Prep Instructions

  • Yield: 6 servings
  • Cook Time: None
  • Prep Time:
  • Total Time:

Recipe Ingredients

  • 6 large Florida navel oranges
  • 2 cups thinly sliced red onion (about 1 large)
  • 3 tablespoons plain fat-free yogurt
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground coriander, toasted
  • 3 cups thinly sliced fennel bulb (about 1 pound, thinly sliced)
  • 2 tablespoons orange juice concentrate
  • 1/4 cup loosely packed fresh mint leaves (thinly sliced)
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place thinly sliced red onion in a bowl, then cover with ice water and soak for 15 minutes. Drain well.
  2. Cut orange skin and discard. Cut oranges into large dice. Combine oranges, onions, fennel and mint.
  3. Make dressing with the remaining ingredients and fold it into the orange fennel mixture.

Category Tags

Gluten-free
Low carbohydrate / low sugar
Low cholesterol
Low fat / low saturated fat
Low sodium
Peanut-free
Salads
Tree nut-free
Vegetarian

Nutritional Data

Calories: 77
Fat: 0.7 g
Saturated Fat: 0.1 g
Cholesterol: 0.1 mg
Sodium: 26.2 mg
Carbohydrates: 18.2 g
Fiber: 4.1 g
Sugars: 0.0 g
Protein: 1.5 g
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