Red lettuce quarters with oranges

Yield: 4 servings

Measure Ingredient
1 medium Lettuce head, 6-8 oz (red oak leaf, leaf, or romaine)
2 larges Oranges
¼ cup Reduced-fat mayonnaise
1 tablespoon Sherry or cider vinegar
2 teaspoons Honey
2 teaspoons Canned green peppercorns, drained and chopped

Lengthwise, cut lettuce through core into quarters. Immerse in water and gently swish to remove dirt; shake gently to remove water. Wrap in towels, slip into plastic bags, and chill 30 minutes or up to a day.

Grate enough orange peel to make ½ teaspoon. Cut remaining peel and white membrane off oranges. Over a bowl, cut between membranes to remove orange sections. Squeeze membrane over bowl. Drain off all the juice and measure; you need 3 tablespoons (save extra juice for another use).

Whisk together the 3 tablespoons orange juice, orange peel, mayonnaise, vinegar, honey, and peppercorns. If made ahead, cover and chill fruit and dressing separately up to 4 hours. On each of 4 salad or dinner plates, place 1 wedge of lettuce. Top with equal portions of fruit and dressing. Submitted By MICHAEL ORCHEKOWSKI On 10-10-94

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