Recipe courtesy of Molly Yeh

Rosemary Citrus Salad

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  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings


Rosemary Syrup:



  1. For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice.
  2. For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top.