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Orange Lettuce And Walnut Salad (shlada Bellech

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CATEGORY CUISINE TAG YIELD
Fruits, Grains Fruits, Grains, Salads 6 Servings

INGREDIENTS

1 Head romaine lettuce
3 Navel or temple oranges
2 T Fresh 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.  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

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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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