Citrus Salad with Gingered Yogurt
by Brennans Market Admin
Serving Size: Serves 6
1 pink grapefruit, peeled
2 large tangerines, 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
Adapted From: Epicurious.com
A zippy weekend breakfast that is packed with vitamin C and calcium!
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.