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Red lettuce quarters with oranges

Yield: 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

Instructions:

-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 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.

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