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.