Orange, Lettuce, And Walnut Salad (Shlada Bel)

Recipe Ingredients

1		Romaine lettuce
3		Navel oranges =or=
3		Temple oranges
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Sugar
1		Salt
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Orange flower water
3/4 cup	109g / 3.8oz	Walnuts - chopped

Recipe 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 tbs. 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.

Source:
ADA Holiday cookbook by Dr. Betty Wedman

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