Orange Blossom Salad

Name: Orange Blossom Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings (2 cups dressing).
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) fat-free evaporated milk; 1 can (6 ounces) frozen orange juice concentrate, thawed

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.

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) fat-free evaporated 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.

Nutrition 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.

Originally published as Orange Blossom Salad in Taste of Home Premiere 1993