Winter Salad with Orange Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. 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:
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.
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