Ingredients
½ cup FAGE Total 5%, FAGE Total 2%, or FAGE Total 0%
2 tbsp fresh orange juice, strained
1 tbsp red wine vinegar
1 tsp honey
1 tsp fine sea salt
¼ tsp black pepper
1 orange
1 red grapefruit
2 large fennel bulbs, very thinly sliced, fronds reserved
¼ cup chopped toasted pistachios
2 tbsp small fresh mint leaves
Finely chopped fennel fronds, to taste
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Steps
- In a large bowl, whisk together FAGE Total, orange juice, vinegar, honey, salt, and pepper.
- Cut a small slice from the top and bottom of the orange and grapefruit so they stand upright on a cutting board. Use a sharp knife to cut away the peel and white pith, following the contour of the fruit to expose the flesh. Cut out the segments by cutting on either side of the white membranes running up and down the fruit. Discard the leftover white membranes.
- Add fennel and orange and grapefruit segments to yogurt mixture and toss well to coat.
- Sprinkle salad with pistachios, mint, and fennel fronds and serve immediately or store refrigerated in a covered container up to 3 days.
