A salad of assorted citrus on a bed of Greek yogurt.
sprigs fresh rosemary
tbsp lemon juice
cups plain Greek yogurt
oranges, peeled and divided into segments
blood oranges, peeled and divided into segments
Mandarin oranges, peeled and divided into segments
grapefruit, peeled and divided into segments
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.
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.