Citrus Salad With Ginger Yogurt Recipes

WINTER CITRUS SALAD WITH HONEY DRESSING

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

CITRUS SALAD WITH GINGER YOGURT

Steps:

• Break or cut grapefruit and tangerines into sections.
• Cut grapefruit sections into thirds and cut tangerine sections in half.
• Transfer grapefruit, tangerines and their juices to a deep serving bowl.
• Using a 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 bowl or grapefruit and tangerines.
• Mix in 1/2 cup dried cranberries, honey, and cinnamon.
• Cover and refrigerate at least 1 hour.
• Mix yogurt and ginger in a bowl. Both fruit and yogurt can be made 1 day ahead; cover separately and chill.
• Spoon yogurt over fruit. You can do this in the serving bowl, or in individual dishes.
• Sprinkle with brown sugar and a few more dried cranberries.

CITRUS SALAD WITH GINGER YOGURT

Steps:

• 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.