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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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (46%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 4.9mg||2 %|
|Sodium 94.3mg||3 %|
|Potassium 173mg||5 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.2g|
|Protein 1g||1 %|
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Calories per serving: 94
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