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Red Lettuce Quarters With Oranges

the.instructor's picture
  Oak leaf/Leaf / romaine lettuce 8 Ounce (1 Medium Size Head, Red Variety)
  Oranges 1 1⁄2 Pound (2 Large Sized)
  Reduced-fat mayonnaise 1⁄4 Cup (4 tbs)
  Sherry vinegar/Cider vinegar 1 Tablespoon
  Honey 2 Teaspoon
  Canned green peppercorns 2 Teaspoon, drained and chopped

Cut lettuce lengthwise 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.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 568 Calories from Fat 154

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 11.9 mg4%

Sodium 617.2 mg25.7%

Total Carbohydrates 104 g34.7%

Dietary Fiber 19.7 g78.8%

Sugars 72.2 g

Protein 8 g15.8%

Vitamin A 366.5% Vitamin C 578.4%

Calcium 39.1% Iron 25.7%

*Based on a 2000 Calorie diet

Red Lettuce Quarters With Oranges Recipe