Red lettuce quarters with oranges
4 servings
Ingredients
| Quantity | 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 |
Directions
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
Related recipes
- Green salad with asparagus, oranges and red onion
- Green salad with walnuts and oranges
- Italian orange & onion salad
- Italian orange and onion salad
- Mint-orange salad
- Minted orange salade
- Mixed greens with orange-cumin dressing
- Orange & radish salad
- Orange and radish salad
- Orange radish salad
- Radish & orange salad
- Radish and orange salad
- Red salad
- Romaine salad with mandarin oranges
- Romaine with avocado, radish & orange
- Romaine with avocado, radish and orange
- Romaine with orange cumin dressing
- Romaine with oranges and black olives
- Salad of sliced red onion and oranges
- Three lettuce salad