• 8servings
  • 25minutes
  • 223calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 1 tablespoon cornstarch

  3. 1/4 teaspoon salt

  4. 1 cup orange juice

  5. 1 teaspoon grated orange peel

  6. 2 eggs, lightly beaten

  7. 1 cup (8 ounces) plain yogurt

  8. 1small bunch romaine

  9. 2 medium grapefruit, peeled and sectioned

  10. 2 medium navel oranges, peeled and sectioned

  11. 2 medium pears, cut into thin wedges

  12. 2 medium ripe avocados, peeled and thinly sliced

  13. 1 tablespoon lemon juice

  14. 1/3 cup chopped walnuts, toasted

Instructions Jump to Ingredients ↑

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


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