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Orange Blossom Salad

SUBMITTED BY: Dorothy Anderson

"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."
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PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  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.

FOOTNOTE

  • Diabetic Exchanges: One serving (with 1 tablespoon of dressing) equals 1 vegetable, 1/2 fruit; also, 62 calories, 47 mg sodium, trace cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat.
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