Summer Citrus

Summer Citrus

With warmer weather soon approaching, these recipes with be sure to cool you down on those hot summer days. The smoothies are a quick breakfast idea, or a delight a mid-afternoon refresher. Be sure to try the salad and the rice for a delicious afternoon or evening snack. Enjoy!!

Orange-Yogurt Nog
Two 8-ounce cartons vanilla low-fat yogurt
1-1/2 cups skim milk
3/4 cup frozen Florida orange juice concentrate, thawed

Place yogurt, milk, and thawed concentrate in a blender container.
Cover and blend until smooth. Makes 4 (about 9-ounce) servings.

NUTRITION FACTS PER SERVING: 221 calories, 9 g protein, 42 g carbohydrate, 2 g total fat (2 g sat. fat), 8 mg cholesterol, 0 g dietary fiber, 114 mg sodium, 100 mcg folic acid. Percent Daily value: 138% vitamin C, 15% thiamin, 22% riboflavin, 23% calcium, 19% potassium

	Golden Slush
	1-1/2 cups frozen peach slices
	3/4 cup frozen Florida orange juice concentrate, thawed
	1/4 cup water
	1 to 2 tablespoons sugar

	Let peaches stand at room temperature 5 to 10 minutes.
	Place peaches, thawed concentrate, water, and sugar in a blender container.
	Cover and blend until smooth. Makes 3 (5-ounce) servings
	NUTRITION FACTS PER SERVING: 143 calories, 2 g protein, 35 g carbohydrates, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g dietary fiber, 2 mg sodium, 91 mcg folic acid. Percent Daily value: 153% vit. C, 11% thiamin, 15% potassium.

CITRUS SPINACH SALAD
8 cups torn fresh spinach		1 cup Florida Orange Juice
1-1/2 cups sliced fresh mushrooms		1/8 teaspoon garlic salt
1/4 cup sliced green onions		1/8 teaspoon ground black pepper
2 slices turkey bacon, chopped		3 Florida oranges, peeled, halved, & sliced
2 teaspoons cornstarch		1/2 of a medium sweet orange or red pepper, cut into thin bite-size strips
1/2 teaspoon finely shredded orange peel

In a large salad bowl combine spinach, mushrooms, and onions; set aside.
In a 12" skillet, cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Set aside.
Wipe out skillet with a paper towel. In a bowl combine cornstarch, orange peel, orange juice, garlic salt, and black pepper; add to skillet.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat.
Add spinach mixture. Toss until coated. If desired, return salad to heat and toss 30 to 60 seconds more or until slightly wilted.
Return mixture to salad bowl; toss in bacon, oranges, and pepper strips. Makes 4 side-dish servings.
NUTRITION FACTS NUTRITION FACTS PER SERVING: 105 calories, 6 g protein, 19 g carbos, 2 g total fat (1 g sat. fat), 5 mg cholesterol, 5 g dietary fiber, 259 mg sodium. Percent Daily value: 162% vit. C, 89% vit. A, 13% thiamine, 21% riboflavin, 12% niacin, 11% calcium, 26% iron, 27% potassium.

Orange Rice
2 cups water
1 tablespoon frozen Florida Orange
Juice Concentrate, thawed
1/4 teaspoon salt
1 cup long grain rice
1/4 cup thinly sliced green onions

In a medium saucepan combine water, juice concentrate, and salt.
Bring to boiling; add rice. Reduce heat. Cover and simmer for 15 minutes
Stir in green onions. Remove from heat. Cover; let stand 5 minutes. Serves 6.

NUTRITION FACTS PER SERVING: 119 calories, 2 g protein, 26 g carbhydrate., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g dietary fiber, 94 mg sodium. Percent Daily value: 19% thiamine, 10% niacin.

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