Citrus Salad With Ginger Yogurt |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A great breakfast salad! This recipe calls for Greek yogurt, which is actually drained yogurt, and has a luxurious texture similar to that of sour cream. If you cannot find Greek yogurt, simply spoon 1 qt of plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let drain in the refrigerator overnight. I know the amount of crystallized ginger seems like a lot, but it isn't. It makes this dish!!! Ingredients:
1 pink grapefruit, peeled |
2 large tangerines, peeled |
3 oranges, peeled |
1/2 cup dried cranberries |
2 tablespoons honey |
1/4 teaspoon ground cinnamon |
1 (16 ounce) container greek yogurt |
2/3 cup crystallized ginger, minced |
1/4 cup light brown sugar |
dried cranberries, for garnish |
Directions:
1. Break or cut grapefruit and tangerines into sections.
2. Cut grapefruit sections into thirds and cut tangerine sections in half.
3. Transfer grapefruit, tangerines and their juices to a deep serving bowl.
4. Using a small sharp knife, cut all peel and white pith from oranges.
5. Slice oranges into 1/4-inch thick rounds, then cut slices into quarters.
6. Add oranges and all juices to bowl or grapefruit and tangerines.
7. Mix in 1/2 cup dried cranberries, honey, and cinnamon.
8. Cover and refrigerate at least 1 hour.
9. Mix yogurt and ginger in a bowl. Both fruit and yogurt can be made 1 day ahead; cover separately and chill.
10. Spoon yogurt over fruit. You can do this in the serving bowl, or in individual dishes.
11. Sprinkle with brown sugar and a few more dried cranberries.
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