1 each head romaine lettuce
3 each navel oranges -=or=-
3 each temple oranges
2 tbsp lemon juice
2 tbsp sugar
1 pinch salt
1/2 tsp cinnamon
1 tbsp orange flower water
3/4 cup walnuts, chopped
A Recipe for
Orange Lettuce & Walnut Salad (Shlada Bel
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This Recipe for Orange Lettuce & Walnut Salad (Shlada Bel is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Orange Lettuce & Walnut Salad (Shlada Bel from the recipe cookbook of Recipes-to-go (Fruit)
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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.
Serves: 6
Orange Lettuce & Walnut Salad (Shlada Bel Recipe brought to you by Recipes To-Go