Citrus Salad with Ginger and Yogurt

Ingredients

• 1 pink grapefruit, peeled
• 2 large tangerines or Minneola's, peeled
• 3 navel oranges
• 1/2 cup dried cranberries
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 2 8oz containers of Cascade Fresh Mediterranean yogurt or 16oz of Cascade Fresh Plain or Vanilla yogurt
• 2/3 cup minced crystallized ginger

Directions

• 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 and chill.
• Spoon yogurt on fruit and sprinkle with dried cranberries.

Recipe from Cascade Fresh
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