ORANGE LETTUCE & WALNUT SALAD (SHLADA BELLECH

      Title: ORANGE LETTUCE & 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.
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