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Citrus Salad with Ginger Yogurt

Citrus Salad with Ginger Yogurt
Total Preparation Time: 1 1/2 hours Number of Servings: 6
Actual Cooking Time:No cooking required Source:
Food Groups: Fruits, Milk & Milk Products
Main Ingredient: Fruit
Meal Type: Breakfast & Brunch, Dessert, Salads & Dressings, Snack
Nutrition Content: Good Source of Calcium, Low Fat, Low Sodium
Origin: American
Special Features: Kids Can Help Make It , Kids Love It, Make Ahead , Vegetarian

By Kristine Kidd


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


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.

DO AHEAD: Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

Nutrient Information
Calories: 226
Total Fat: 0 g
Saturated Fat: 0
Polyunsaturated Fat: 0
Monounsaturated Fat: 0
Sodium: 35 mg
Carbohydrates: 46 g
Protein: 8 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 133 mg

Cook's Notes:

Nutrition calculated using fat-free yogurt.