Citrus Salad with Ginger Yogurt

Ingredients

• 6 servings additional cranberries dried
• 0.7 cup crystallized ginger minced
• 0.5 cup cranberries dried
• 0.3 cup brown sugar 
• 1  pink grapefruit peeled
• 0.3 teaspoon ground cinnamon 
• 2 tablespoons honey 
• 3  navel oranges 
• 2 large tangerines peeled

Equipment

• bowl
• knife
• colander
• cheesecloth

Directions

1. Break grapefruit and tangerines into sections.
2. Cut grapefruit sections into thirds; cut tangerine sections in half.
3. 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.
4. Add oranges and all juices to same bowl.
5. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.
6. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
7. Spoon yogurt atop fruit.
8. Sprinkle with brown sugar and dried cranberries.
9. 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.
10. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.
11. Nutrition Data
12. See Nutrition Data's complete analysis of this recipe ›