citrus salad with ginger yogurt

A Day on the Anti-Inflammatory Diet…Breakfast

Ingredients:

  • 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. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries. Makes 6 Servings.

Nutrition: Per serving: 287 calories, 4 g fat, 10 mg cholesterol, 40 mg sodium, 60 g carbohydrates, 3 g fiber, 7 g protein

Source: Epicurious
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