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:

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.