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


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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

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