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

Ingredients

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

Equipment

• bowl
• whisk

Directions

1. Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes.
2. Drain well.
3. Carefully remove rind and white pithy part of rind from oranges; discard rind and pith.
4. Cut each orange in half vertically; remove white pithy core portion, and discard.
5. Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing.
6. Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves.
7. Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine.
8. Drizzle evenly over salad; serve immediately.