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Orange, Lettuce, And Walnut Salad (shlada Bel

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CATEGORY CUISINE TAG YIELD
Fruits, Grains, Vegetables Moroccan Fruits, Moroccan, Nuts, Salads, Vegetables 6 Servings

INGREDIENTS

1 Head romaine lettuce
3 Navel oranges -=OR=-
3 Temple oranges
2 T Lemon juice
2 T Sugar
1 pn Salt
1/2 t Cinnamon
1 T Orange flower water
3/4 c Walnuts, chopped

INSTRUCTIONS

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.

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 82
Total Fat: 9.9g
Cholesterol: 0mg
Sodium: 57.2mg
Potassium: 328.5mg
Carbohydrates: 10.2g
Fiber: 3.3g
Sugar: 5.9g
Protein: 3.5g


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