Publisher Photo
Publisher Photo
From Dorothy Anderson of Ottawa, Kansas, this lively salad is nice year-round—both for every day and entertaining. "It fits nicely into a 'hurry-up' meal," Dorothy notes.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 oranges, peeled and sectioned
  • 2 cups cauliflowerets
  • 1/4 cup chopped green pepper
  • 2 cups torn fresh spinach
  • DRESSING:
  • 1 can (12 ounces) evaporated skim milk
  • 1 can (6 ounces) frozen orange juice concentrate, thawed

Directions

In a large salad bowl, combine orange segments, cauliflower, green pepper and spinach. Place dressing ingredients in a jar with a tight-fitting lid; shake until well mixed. Add desired amount of dressing to salad and toss. Refrigerate leftover dressing. Yield: 6 servings (2 cups dressing).
Originally published as Orange Blossom Salad in Taste of Home February/March 1993, p64

Nutritional Facts

1 tablespoon: 62 calories, 1g fat (0 saturated fat), 1mg cholesterol, 47mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

  • 3 oranges, peeled and sectioned
  • 2 cups cauliflowerets
  • 1/4 cup chopped green pepper
  • 2 cups torn fresh spinach
  • DRESSING:
  • 1 can (12 ounces) evaporated skim milk
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  1. In a large salad bowl, combine orange segments, cauliflower, green pepper and spinach. Place dressing ingredients in a jar with a tight-fitting lid; shake until well mixed. Add desired amount of dressing to salad and toss. Refrigerate leftover dressing. Yield: 6 servings (2 cups dressing).
Originally published as Orange Blossom Salad in Taste of Home February/March 1993, p64

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