Instructions: With a zester, remove 2 tablespoons of long strands from the orange. Set aside. On a plate or cutting board that will collection the juice, peel the orange with a knife and slice into bite size pieces. Place juice in the nonmetal bowl. Combine the juice with the vinegars, honey, spice blend and pesto. Mix well. Adjust salt and pepper. Add the orange zest to the bowl along with the remaining ingredients, except the lettuce. Mix well. Cover and chill until serving time (from 30 minutes to 8 hours). Serve the salad on a bed of lettuce.

VARIATION:
* The spice blend and vinegar will stain the orange. For a brighter presentation, reserve a few slices of orange and add decoratively to the salad when served.
* Get another taste treat by adding chopped raw garlic to the dressing.

T(Stand):
"0:30"

NOTES : For the freshest flavor, use a homemade pesto of mixed herbs and a variety of nuts. Try half cilantro and basil with toasted walnut and romano, for example. A little delivers a lot of flavor. Warmed corn tortillas make a great accompaniment. Or share a quesadilla: low-carb tortillas, corn kernels, canned diced jalapeno chiles, chili powder, and reduce fat cheese.

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