|
Here are some of our favorite recipes.
See our previous
Recipes of the Week
Recipe
of the Week 3-7-10
Look
for a weekly recipe that highlights
one or more of our sale items.
Try something new and save
Citrus Salad with
Ginger Yogurt
Makes 6 servings
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 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.
Previous Recipes
of The Week
|
