Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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