Citrus Salad With Ginger Yogurt

By á-170456

Ingredients

• 1 pink grapefruit peeled
• 2 large tangerines or Minneolas peeled
• 3 navel oranges
• 1/2 cup dried cranberries
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 1 container Greek yogurt - (16 or 17.6 oz)
• 2/3 cup minced crystallized ginger
• 1/4 cup golden brown sugar
• Additional dried cranberries

Details

Servings 6

Preparation

Step 1

Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.

Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

This recipe yields 6 servings.

Market Tip: Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.