Citrus Salad With Ginger Yogurt Recipes

Steps:

• Combine all.
• Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.

Steps:

• Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
• In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

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.