Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A great breakfast salad! This recipe calls for Greek yogurt, which is actually drained yogurt, and has a luxurious texture similar to that of sour cream. If you cannot find Greek yogurt, simply spoon 1 qt of plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let drain in the refrigerator overnight. I know the amount of crystallized ginger seems like a lot, but it isn't. It makes this dish!!!

Ingredients Nutrition

Directions

  1. Break or cut grapefruit and tangerines into sections.
  2. Cut grapefruit sections into thirds and cut tangerine sections in half.
  3. Transfer grapefruit, tangerines and their juices to a deep serving bowl.
  4. Using a small sharp knife, cut all peel and white pith from oranges.
  5. Slice oranges into 1/4-inch thick rounds, then cut slices into quarters.
  6. Add oranges and all juices to bowl or grapefruit and tangerines.
  7. Mix in 1/2 cup dried cranberries, honey, and cinnamon.
  8. Cover and refrigerate at least 1 hour.
  9. Mix yogurt and ginger in a bowl. Both fruit and yogurt can be made 1 day ahead; cover separately and chill.
  10. Spoon yogurt over fruit. You can do this in the serving bowl, or in individual dishes.
  11. Sprinkle with brown sugar and a few more dried cranberries.

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