Winter Salad with Orange Cream Recipe

Winter Salad with Orange Cream Recipe
Winter Salad with Orange Cream Recipe photo by Taste of Home
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Winter Salad with Orange Cream Recipe

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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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Winter Salad with Orange Cream in Country Woman Christmas Annual 2005, p31

Nutritional Facts

3/4 cup: 223 calories, 10g fat (2g saturated fat), 45mg cholesterol, 90mg sodium, 31g carbohydrate (23g sugars, 5g fiber), 5g protein.

  • 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 avocados, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1/3 cup chopped walnuts, toasted
  1. 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.
  2. 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 yogurt. Cover and refrigerate for at least 2 hours.
  3. 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.
Originally published as Winter Salad with Orange Cream in Country Woman Christmas Annual 2005, p31

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