1/2 small head romaine
1 medium orange (I would use 2 if serving 4)
2 tablespoons vegetable broth
2 tablespoons fresh orange juice
2 tablespoons Dijon mustard
2 teaspoons canola oil
salt and fresh pepper to taste
Wash lettuce and tear into bite size pieces.
Cut orange into segments over bowl, keeping juice.
Whisk broth, juice, and mustard together in salad bowl.
Whisk in oil.
Add lettuce and orange segments and toss.
Vegetarian Dinner in Minutes, pg. 129