Winter Salad With Orange Cream

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup orange juice
• 1 teaspoon grated orange zest
• 2 large eggs, lightly beaten
• 1 cup 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

1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in orange juice and zest 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.

sugar, cornstarch, salt, orange juice, orange zest, eggs, plain yogurt, romaine, oranges, avocados, lemon juice, walnuts

Taken from www.tasteofhome.com/recipes/winter-salad-with-orange-cream/ (may not work)