Fresh Florida Navel Orange & Fennel Salad

For the salad:
Zest both oranges and place zest in a small bowl. You’ll use the zest for the dressing. Peel the oranges and separate all of the sections. Set aside.

Rinse and thinly slice the fennel and add it into a large mixing bowl. Add sliced red onion, chopped iceberg lettuce and the separated orange slices. Gently mix with two spoons. Cover bowl with plastic wrap and refrigerate for 1 hour.

For the dressing:
Into the bowl of orange zest add orange juice, yogurt and tarragon and mix well with a spatula. Cover and refrigerate 1 hour before serving.

When ready to serve, gently toss the salad with the dressing. I love this salad for lunch but you can serve it at any meal time! Enjoy.