Fennel, Red Onion and Orange Salad
1/2 cup thinly sliced red onion
2 large navel oranges
2 large fennel bulbs
2 T small fresh mint leaves tightly packed
1 T plain Greek yogurt
1 T red wine vinegar
1/2 t ground coriander
1 T extra virgin olive oil
Lawry's Seasoned salt and freshly ground pepper to taste
Soak thinly sliced red onion in water for about 15 minutes, then drain well.
Carefully cut orange segments, reserve as much of the juice as possible in a small mixing bowl.
Cut end of fennel bulbs and remove tough outer segments. Remove core and slice remaining fennel thinly.
Mix fennel, orange and onion.
Combine remaining orange juice, yogurt, red wine vinegar, ground coriander, olive oil, salt and pepper and pour over salad.
Have some French bread ready to dip in the remaining dressing- delicious!
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