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The Globe and Mail

Honeyed orange salad with yogurt and pistachios

Honeyed orange salad with yogurt and pistachios

Donna Griffith for The Globe and Mail/donna griffith The Globe and Mail

Equal parts tangy and sweet, this versatile salad is fresh enough for a first course yet rich enough for dessert. Cara Cara oranges are medium-sized, early-to-midseason navel oranges believed to be a cross between the Washington navel and the Bahia navel from Brazil. Sweet and low in acid, they have a flavour more complex than most navel varieties and have been described as evoking notes of cherry, rose petal, orange and blackberry.

Make-ahead tip: Peel, slice and refrigerate oranges the day before. If using whole pistachios, shell and chop them, too.

Ready time: 10 minutes

Ingredients

4 Cara Cara oranges, peeled and sliced into ¼ -inch-thick rounds

1 500-millilitre tub Greek yogurt

6 tablespoons runny honey

½ cup pistachios, shelled and sliced

Method

Place orange slices on individual plates or a platter. Drizzle with honey and scatter pistachios overtop.

Serve Greek yogurt on the side or top each plate with a large spoonful.

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