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Red Lettuce Quarters With Oranges Recipe
|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|
|Canned green peppercorns||2 Teaspoon, drained and chopped|
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 mg
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
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.