Name: Red Lettuce Quarters with Oranges
Ingredients: 1 md Lettuce head, 6-8 oz (red oak leaf, leaf, or romaine); 2 lg Oranges; 1/4 c Reduced-fat mayonnaise; 1 tb Sherry or cider vinegar; 2 ts Honey; 2 ts Canned green peppercorns, drained and chopped

CATEGORY	CUISINE	TAG	YIELD
Fruits		Fruits	4	Servings

INGREDIENTS

1	md	Lettuce head, 6-8 oz (red oak leaf, leaf, or romaine)
2	lg	Oranges
1/4	c	Reduced-fat mayonnaise
1	tb	Sherry or cider vinegar
2	ts	Honey
2	ts	Canned green peppercorns, drained and chopped

INSTRUCTIONS

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 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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