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Winter Salad with Orange Cream

This easy-to-make salad has great eye-appeal, and the dressing can be made a day ahead for convenience. It's especially festive-looking with red grapefruit and red pears.

8-10 ServingsPrep: 25 min. + chilling

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup orange juice
1 teaspoon grated orange peel
2 eggs, lightly beaten
1 cup (8 ounces) plain yogurt
1small bunch romaine
2 medium grapefruit, peeled and sectioned
2 medium navel oranges, peeled and sectioned
2 medium pears, cut into thin wedges
2 medium ripe California Avocados, peeled and thinly sliced
1 tablespoon lemon juice
1/3 cup chopped walnuts, toasted

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in
orange juice and peel until blended. Cook and stir over medium-high
heat until thickened and bubbly. Reduce heat; cook and stir 2
minutes longer.
Remove from the heat. Stir a small amount of hot mixture into eggs.
Return all to the pan, stirring constantly. Bring to a gentle boil;
cook and stir 2 minutes longer. Remove from the heat. Cover surface
with plastic wrap; cool for 30 minutes without stirring. Fold in

2 of 2

Winter Salad with Orange Cream (continued)

Directions (continued)

yogurt. Cover and refrigerate for at least 2 hours.
Place orange cream in a serving bowl. Place in the center of a 13-in.
serving platter. Line platter with romaine leaves; tear remaining
romaine and place over leaves. Top with grapefruit and orange
sections. Sprinkle pears and avocado with lemon juice; arrange over
fruit. Garnish with walnuts. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 223 calories, 10 g fat (2 g saturated fat), 45 mg cholesterol, 90 mg sodium, 31 g carbohydrate, 5 g fiber, 5 g protein.