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Citrus salad with lemon yogurt

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peppers
Serves
Serves:
6
Serving Size
Serving Size:
1/6 of prepared recipe
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Ingredients

Ingredients

3 oranges, peeled and chopped
2 pink or red grapefruit, peeled and chopped 
2 cups seedless red grapes, halved
1 6-ounce container low-fat lemon yogurt 
1 teaspoon honey

Directions

Directions

  1. On a cutting board, cut tops and bottoms off of oranges and grapefruits so each piece of fruit has two flat ends.
  2. Place fruit on one flat end and carefully cut off peel and pith from top to bottom.
  3. Once peel is removed, chop up fruit. The fewer cuts made, the more juice will be kept in the fruit.
  4. Halve the grapes.
  5. Toss fruit in a bowl and refrigerate until thoroughly chilled, approximately 2 hours.
  6. Add honey to yogurt. Drizzle mixture over fruit just before serving.
     
Tips and Variations
Tips and Variations
  • If you do not have lemon yogurt, use vanilla yogurt and add 2 tablespoons of lemon juice.
  • Garnish with fresh mint.
     
Nutritional Info

Nutritional Info

Serves 6
Amount per serving
Calories
129
Total Fat
0.7 g
Saturated Fat
0.3 g
Cholesterol
1.7 mg
Sodium
17.7 mg
Total Carbohydrates
30.7 g
Dietary Fiber
3.3 g
Total Sugar
24.7 g
Protein
2.8g
Allergens:
Dairy
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Citrus salad with lemon yogurt
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Time to make
Time to make:
25 minutes preparation
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Special Criteria
Special Criteria:
Vegetarian

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