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