Citrus Salad with Ginger Yogurt |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 16- or 17.6-ounce container greek yogurt |
2/3 cup minced crystallized ginger |
1/4 cup golden brown sugar |
additional dried cranberries |
Directions:
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.)
2. Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.
3. 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.
4. Per serving: 287 calories, 4 g fat (0 g saturated), 10 mg cholesterol, 40 mg sodium, 60 g carbohydrates, 3 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
|
|