Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce
10 navel oranges (or any seedless variety)
Cointreau (or Grand Marnier) liquer
seeds from 1 pomegranate
a few fresh mint leaves for garnish
1 cup unsweetened coconut yogurt
1 tsp ground cinnamon
3 tbsp pure maple syrup (or to taste)
Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.
Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.