| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits | 4 | Servings | |
INGREDIENTS
| 1 | Lettuce head, 6-8 oz red | |
| oak leaf leaf or | ||
| romaine | ||
| 2 | Oranges | |
| 1/4 | c | Reduced-fat mayonnaise |
| 1 | T | Sherry or cider vinegar |
| 2 | t | Honey |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 5mg
Sodium: 83.3mg
Potassium: 559mg
Carbohydrates: 19.9g
Fiber: 5.5g
Sugar: 13.4g
Protein: 2.8g