Title: Orange Lettuce and Walnut Salad (Shlada Bellech
Categories: Fruits, Grains, Salads
Yield: 6 Servings

1 Head romaine lettuce
3 Navel or temple oranges
2 tb Fresh lemon juice
2 tb Sugar
1 pn Salt
1/2 ts Cinnamon
1 tb Orange flower water
3/4 c Walnuts; chopped

Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until needed.

Peel oranges and remove all outside membranes, using a small serrated knife
and employing a seesaw motion. Section the oranges by cutting away all the
membranes from the orange flesh. As you work, lift out each section and
place in a small mixing bowl. Squeeze the juice from the remainder of the
orange over the sections to keep them moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange
flower water and 2 tb. of the orange juice. Blend well, then taste. The
dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving dish.
Pour the dressing over it; toss. Make a design around the edges with
overlapping sections of orange, then sprinkle the salad with the chopped
walnuts and dust with more cinnamon. Serve immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds in
place of the chopped walnuts.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pp. 81-82. ISBN 0-06-091396-7.
Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini