Citrus Salad With Ginger Yogurt Recipes

CITRUS SALAD

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

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.

SALAD DRESSING - CREAMY CITRUS GINGER

Steps:

• Combine all.
• Shake it up.
• Serve.
• Refrigerate.

FRUIT SALAD WITH CITRUS YOGURT SAUCE

Steps:

• For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired. , In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.

CITRUS YOGURT LAYERED SALAD

Steps:

• Cut tops and bottoms from grapefruits and oranges, then cut along the pith to remove remaining skin. Cut between the membranes to remove citrus sections. Drain in strainer to remove excess juice.
• In 8 martini glasses, sorbet cups or coupes, layer as follows: First place 3 to 5 grapefruit sections, 3 mint leaves, then a heaping tablespoon of yogurt, then about 8 orange sections. Follow that with 2 more mint leaves, another heaping tablespoon of yogurt, then pistachio nuts.

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.

FRUIT WITH HONEY-GINGER DRESSING

Steps:

• For dressing, in a small bowl, whisk the first five ingredient until smooth. In a large bowl, combine the cantaloupe, grapes, strawberries and blueberries; spoon into serving bowls. Drizzle with dressing.